Lobster Eggs Benedict is my favourite brunch in the world. The flavours of the poached lobster with the soft poached egg combine superbly. You don’t need a lot of lobster to make this dish amazing. In fact its better as an accompaniment to the eggs instead of being the main attraction. Although the lobster makes a lovely change from the usual salmon it is essential in Lobster Eggs Benedict. To keep the purists at bay, I do use Canadian bacon as the flavour is amazing. Served as a brunch dish every time this is always a winner for the one you love.
Also I use croissant as the base instead of the more traditional muffin. I find the buttered warmed croissant is far better at absorbing the flavour of the eggs and Hollandaise Sauce. I would like to point out that I have a healthy appetite and this recipe is listed as for 2 but could feed 4 people happily.
Lobster Eggs Benedict
Ingredients
- 2 large croissant sliced in half
- 4 large eggs free range
- 8 slices Canadian Bacon or similar
- 150 g lobster tails
- 1 splash vinegar optional
Hollandaise Sauce
- 4 large egg yolks free range
- 2 tsp lemon juice
- 56 g unsalted butter
- 1 tbsp double cream
- 1 pinch paprika
- salt to taste
- pepper to taste
Instructions
Hollandaise Sauce
- Place a small saucepan over a low heat and add the butter.56 g unsalted butter
- In a mixing bowl, add the egg yolks, lemon juice, double cream and salt and pepper and whisk together.4 large egg yolks, 1 tbsp double cream, salt, pepper, 2 tsp lemon juice
- The butter should have melted by now. Add a spoon of the melted butter to the egg mixture and continue to stir. Continue to add a spoonful at a time stirring well in between. This way you don’t end up with scrambled eggs.
- When all of the butter has been added to the egg mixture, pour it back into the pan and stir over a low heat for up to 30 seconds.
- Remove from the heat and leave to cool. It will naturally thicken as it cools.
- Place the oven on 200C/390F/Gas Mark 8 for the croissants.
Preparing the Lobster
- Lay a sheet of kitchen foil out and add the lobster pieces/tails. Add a good knob of butter and pop in the oven for about 5 minutes to warm through. Remove from the oven and put to one side until needed. While the lobster is in go to the next stage.150 g lobster
Poaching Eggs
- Place a medium saucepan of slightly salted water over a high heat and bring to a rolling boil.
- Reduce the heat so the water starts to simmer.
- This is where many people add a good splash of vinegar to the water to help the white stay together.1 splash vinegar
- Crack an egg into a small cup.4 large eggs
- Give the water in the pan a stir to create a little vortex and gently add the egg from the cup.
- Repeat with the other eggs but only stir once.
- I poach my eggs for 4 minutes, so the white is firm, but the yolk is still runny. Remove from the water after 4 – 5 minutes using a slotted spoon.
- Place a frying pan over a medium to medium high heat and add the Canadian bacon. Warm gently turning after about 60 – 90 seconds.
The Croissants
- While the eggs are poaching and the bacon is warming, place the sliced croissants on a baking tray in the preheated oven for 3 – 5 minutes to toast or until they’re to your liking.2 large croissant
- Remove and add a little butter (optional) and add the Canadian bacon then a poached egg and top with the Hollandaise Sauce.8 slices Canadian Bacon
Putting it Together
- Place the croissant halves side by side. Remove the lobster from the foil and add in between.
- Finally sprinkle a little paprika over the top of the sauce and serve immediately.1 pinch paprika