Lobster Eggs Benedict

Ingredients

• Salt (to taste)
• Cayenne pepper (1/4 teaspoon (plus extra for garnish))
• Egg yolks (3 large)
• Lemon juice (1 tablespoon)
• Unsalted butter (1/2 cup (1 stick), melted)
• Eggs (4 large (for poaching))
• English muffins (2, split and toasted)
• Lobster meat (1 cup, cooked and chopped)
• Fresh chives or parsley (for garnish)

Instructions

1. To prepare the hollandaise sauce, in a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until well blended.
2. Place the bowl over a saucepan of simmering water (ensure the bowl does not touch the water) and continue to whisk until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
3. Gradually add the melted butter to the egg yolk mixture, whisking constantly until the sauce is thick and creamy. Stir in cayenne pepper and adjust seasoning with additional salt or lemon juice to taste. Keep the sauce warm.
4. For the poached eggs, bring a saucepan of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the water one at a time. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
5. To assemble the dish, place the toasted English muffins on serving plates. Top each half with a generous portion of the lobster meat.
6. Layer a poached egg on top of the lobster, and finally, spoon over the warm hollandaise sauce.
7. Garnish with chopped chives or parsley and a sprinkle of cayenne pepper if desired. Serve immediately for the best experience.