🦞 Lobster Benedict with Hollandaise

Ingredients:

For the Lobster Benedict:

• 2 lobster tails (about 6 oz each), cooked & chopped into chunks

• 4 English muffins, split and toasted

• 8 slices Canadian bacon (optional, or swap with sautéed spinach for a “Florentine” twist)

• 4 large eggs (for poaching)

• 1 tbsp white vinegar (for poaching water)

• 2 tbsp butter, for toasting muffins and warming lobster

• Fresh chives or parsley, for garnish

For the Hollandaise Sauce:

• 3 large egg yolks

• 1 tbsp lemon juice (freshly squeezed)

• ½ cup unsalted butter, melted and warm

• ½ tsp Dijon mustard (optional, for depth)

• Salt & cayenne pepper, to taste

Instructions:

1. Make the Hollandaise:

   • In a heatproof bowl, whisk egg yolks and lemon juice until thickened slightly.

   • Place bowl over a saucepan of gently simmering water (don’t let the bowl touch the water).

   • Slowly drizzle in melted butter while whisking constantly until smooth and creamy.

   • Season with salt, cayenne, and Dijon (if using). Keep warm.

2. Prepare the Lobster & Muffins:

   • Warm lobster meat gently in a skillet with 2 tbsp butter.

   • Toast English muffins until golden.

3. Poach the Eggs:

   • Bring a saucepan of water to a gentle simmer and add vinegar.

   • Crack each egg into a small ramekin, then gently slide into the water.

   • Poach for about 3 minutes (whites set, yolks still runny).

   • Remove with a slotted spoon and drain on paper towels.

4. Assemble the Benedict:

   • On each muffin half, layer Canadian bacon (if using), warm lobster chunks, and a poached egg.

   • Spoon hollandaise sauce generously over the top.

   • Garnish with chopped chives or parsley.