Lobster Pool Restaurant

Recipe: Lobster Eggs Benedict

Nothing beats a plate of eggs benedict in the morning. Paired with a hot cup of freshly brewed coffee, this dish gets a richer flavor with the addition of lobster. It's a breakfast fit for a king, but you won't spend hours in the kitchen preparing it.


  • 1 can of frozen lobster (thawed, drained)
  • 1 tsp. vinegar
  • 1 tsp. fresh tarragon, chopped (substitute 1/2tsp dried if necessary)
  • 4 English muffins
  • 8 eggs

For the Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup dry white wine
  • 1/3 cup melted butter
  • 2 tsp. diced onion or shallot
  • 1 bay leaf
  • 1 tbsp. lemon juice
  • 1 tbsp. white wine vinegar
  • 1/4 tsp. peppercorns
  • 1/4 tsp. salt


Start by making the Hollandaise sauce. Over medium heat, simmer the lemon juice, wine, vinegar, shallots/onions, bay leaf and peppercorns in a small sauce pan. Simmer until the sauce is reduced to 1/4 cup.

Strain the mixture into a heatproof bowl. You should be left with approximately 2 tbsp. Press and discard the solids.

Whisk in the egg yolks, and place the bowl over a pan of hot water. Cook the mixture, whisking until it thickens and becomes a pale yellow color (about 3-4 minutes). Remove the pan from heat, and whisk in the butter 2 tbsp. at a time. Add the salt.

Keep the sauce warm over the pan of hot water.

Meanwhile, warm the tarragon and lobster in a saucepan on low heat for roughly 1 minute.

Add 3 inches of boiling water to a skillet. Add the vinegar, and reduce heat to a simmer. Break one egg into a dish, and gently slip it into the water. Poach until desired consistency (3 minutes for softer yolks and firmer whites), and remove the egg with a slotted spoon. Drain the egg well before serving. Repeat this process for each egg.

Cut the English muffins, and toast. Place each half, top side up, on plates. Top with lobster, a poached egg and the Hollandaise sauce. Add about 2 tbsp. of hot water to the Hollandaise sauce before serving to loosen up the sauce.



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