Lobster & Crab Eggs Benedict!!! Bougie Brunch

Preheat the oven to 400°F and place bacon on parchment paper to cook for about 15 minutes.

Roughly chop garlic and set aside.

Prepare lemon and butter for use in the recipe.

Add olive oil to the ingredients but explain its use later.

Extract meat from the lobster claws, ensuring to remove any skeleton pieces.

In a pan, melt regular butter and add lump crab meat with a sprinkle of pepper, coarse kosher salt, and smoked paprika. Set aside once mixed.

Wash and cut asparagus, removing the bitter ends, and prepare to sauté them.

Crack an egg into a sieve to remove excess liquid, then prepare a pot of hot (not boiling) water with apple cider vinegar.

Create a vortex in the water and drop the egg in to poach it until the whites hug the yolk. Set aside if not serving immediately.

Make a hollandaise sauce by whisking egg yolks in a bowl over low heat, adding warm melted butter gradually while whisking continuously.

Add lemon juice and salt to the hollandaise sauce, adjusting to taste, and remove from heat to prevent breaking the sauce.

Sauté asparagus in the garlic butter used for the lobster, seasoning with coarse kosher salt, cooking for about 1-1.5 minutes until slightly crunchy.

Plate the dish with lobster, crab, bacon, potatoes, asparagus, and poached eggs.

Equipment Needed

Spice Level:

Allergens