Lobster Eggs Benedict Recipe

Name: Lobster Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (4 ounces) butter, sliced; 4 egg yolks; 1 lemon, juiced; Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster); 1 tablespoon butter; 1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!); 10 slices, about 1/2 pound, Canadian bacon; 5 English muffins, split; 10 eggs; Minced fresh parsley; Paprika

Servings: persons

1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika

1
Melt half of the butter in top of double boiler over hot, but not boiling, water.
2
Add egg yolks while stirring.
3
Add remaining butter and stir until melted, keeping heat low under double boiler.
4
Crumble lobster roe as finely as possible and stir into sauce.
5
Add lemon juice slowly.
6
Set aside and keep warm.
7
Sauce will thicken as rest of dish is prepared.
8
In a skillet melt 1 tablespoon butter.
9
Dice the cooked lobster meat and saute quickly in the melted butter to heat through.
10
Remove to a bowl and keep warm.
11
Brown the Canadian bacon in the same skillet and keep warm.
12
Toast the split English muffins.
13
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added.
14
Whites and edge of yolks should be set, center of yolk still liquid.
15
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs.
16
Cover with Hollandaise sauce.
17
Garnish with minced fresh parsley and paprika.

1141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick (4 ounces) butter, sliced, 4 egg yolks, 1 lemon, juiced, Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster), and more.

Yes, Lobster Eggs Benedict falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster Eggs Benedict

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