This brunch staple consists of perfectly poached eggs, toasted English muffins, creamy hollandaise sauce and topped with rich buttery lobster. Serve with a California Chardonnay or Sparkling for the ultimate brunchtime meal.
- 2 x 4oz lobster Tails (uncooked or if already cooked warm to package directions)
- 6 eggs (4 to poach and 2 yolks for the sauce)
- 1/2 cup salted butter
- 2 English muffins
- 1 cup chopped kale
- 1 cup chopped arugula
- 1/8 cup chopped green onions
- 4 lemon slices ¼ inch thick
- 1 lemon wedge for sauce
- 3 dashes Tabasco
- 1 tsp white vinegar
- 4 cups water boiling on stove
- Fresh chives, a few sprigs
- Place the lobster tails in the boiling water for 8-10 minutes. Keep pot of boiling water on for other steps.
- Remove lobster tails from heat and cut the shells lengthwise to help pull the meat out in one piece.
- Cut each tailpiece in half-lengthwise and toss into a bowl with half the butter (2 tbsp). Mix till butter is melted and they are coated.
- In a steel bowl place 2 egg yolks and whisk over the boiling pot of water. Reduce the heat to medium while making sauce.
- Add the vinegar and whisk for about 1 min.
- Add the butter and whisk for another 2 min
- Once the sauce begins to thicken, add the lemon juice from the lemon wedge and mix. Remove from heat.
Poaching Your Eggs
- In the boiling lobster water, crack eggs into the water. Using a slotted spoon to gently turn them once a minute for about 3 to 4 min or until cooked to liking.
Using the slotted spoon, remove the eggs and lightly pat them with a paper towel to remove excess water.
Building the Lobster Benedict
- Cut muffins and toast.
- Place 1 half of the toasted muffin on each plate.
- Combine the arugula and kale and place on top of the muffin
- Place 1 half of the lobster tail on top of greens on each muffin
- Place poached egg onto lobster
- Evenly distribute the hollandaise sauce over all 4 dishes. Top with chopped green onion and garnish with some chive stems.