Lobster eggs benedict
There are a few things to do at once here, but it doesn't take all that long and all comes together to make a wonderfully tasty dish.
Servings: 2
Calories: 487kcal
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Ingredients
- 2 English muffins
- 1 lobster tail
- 4 eggs 2 of them separated
- 1 pinch cayenne pepper
- ¼ teaspoon dijon mustard
- 1 tablespoon lemon juice or lime
- 4 tablespoon unsalted butter
Instructions
- Slice the muffins in half to give you two rounds and get grill ready to toast, if using grill. Heat a pot of water for poaching your eggs.
- Break up the lobster tail into small pieces. The next few steps are all done at the same time, so be aware!
- To make the Hollandaise sauce, put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
- Alongside, poach your two whole eggs and the leftover whites in slightly salted water until the yolks are still slightly soft.
- As the eggs are almost ready, toast your muffins and melt the butter.
- Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
- Serve it all up - on each plate place two muffin slices, top with lobster then with the egg on top. Drizzle hollandaise sauce over the top.
Video
Notes
As mentioned in post, I sometimes serve this with a few slices of black pudding on the side - simply pan-fried - which works really well, too.
Nutrition
Calories: 487kcal | Carbohydrates: 27g | Protein: 21g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 428mg | Sodium: 533mg | Potassium: 276mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1198IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg