How To Make Lobster Benedict

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayo + lemon juice

Avocado sauce provides creaminess with healthy fats.

English muffins

🥗Healthier: whole grain bread

💰Cheaper: bagels

Whole grain bread adds fiber, while bagels are often less expensive.

Put the heat on low and season the lobsters with Boudreaux's blackening seasoning.

Put on a glove and lightly season the lobsters, then set them aside.

Add a little olive oil to the lobsters and season again.

Prepare a double boiler for poaching the eggs and heating the lobster.

Place the lobster in the double boiler and turn up the heat to bring it to a fry.

Add vinegar, chives, lemon, smoked paprika, and egg yolks into the double boiler with clarified butter.

Use three sticks of clarified butter (or store-bought ghee) for the hollandaise sauce.

In a separate pot, bring water to a boil, adding a little oil and vinegar to it for poaching the eggs.

Create a swirl in the boiling water before adding the eggs, which should be in a bowl first.

Cook the eggs until they start to float, indicating they are ready to be removed from the water.

Scoop the poached eggs out of the water once they float, letting them drain a bit.

Toast the bread in the same water used for poaching the eggs.

Place the lobster on the toasted bread, then add the poached eggs on top.

Garnish with chives and serve open-faced or closed as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens