Lobster Eggs Benedict Sourdough Toast

Prep Time: 45 minutes | Cook Time: 20 minutes
Servings: 4

Ingredients

Lemon & Herb Butter Lobster:

• ½ lb lobster meat (pre-cooked or freshly prepared)

• 4 tbsp salted butter

• 1 tsp sea salt

• ½ tsp ground black pepper

• ¼ tsp smoked paprika

• 1 tbsp chopped chives

• 2 tbsp freshly squeezed lemon juice

Homemade Hollandaise Sauce:

• 4 large egg yolks

• 1 tbsp freshly squeezed lemon juice

• ¼ tsp sea salt

• ½ cup melted salted butter

• ¼ tsp smoked paprika

• 1 tbsp chopped chives

For Toast:

• 2 large slices of sourdough, halved

• 1 tbsp butter

Poached Eggs:

• 4 large eggs

• Salt (for seasoning the water)

• 2 tbsp white wine vinegar (or distilled vinegar)

For Serving:

• 1 oz sturgeon caviar (optional but luxurious!)

• 2 tbsp finely chopped chives

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Instructions

1. Prepare the Lobster:

1. If using raw lobster, preheat oven to 350°F and bake until the meat is opaque and fully cooked (about 10–15 minutes). Or steam in a pan over medium heat with one to two tablespoons of water and a tablespoon of butter (add more water as it evaporates).

2. Remove lobster meat and gently break into smaller pieces.

3. In a medium pan over medium heat, melt butter and add sea salt, black pepper, paprika, parsley, chives, and lemon juice.

4. Add lobster to the seasoned butter and sauté for 4–5 minutes, until warmed through. Set aside and keep warm.

2. Make the Hollandaise:

1. Fill a small saucepan halfway with water and bring to a low simmer.

2. In a heatproof bowl (that fits over the pot without touching the water), whisk together egg yolks and lemon juice with a pinch of salt.

3. Place the bowl over simmering water and slowly drizzle in melted butter, whisking constantly for 5–7 minutes until thick and creamy.

4. Remove from heat, stir in paprika and chives, and keep warm.
   Tip: If sauce thickens too much, thin with 1–2 tbsp hot water.

3. Toast the Bread:

1. Melt butter in a large skillet over medium heat.

2. Toast sourdough slices until golden and crisp. Set aside.

4. Poach the Eggs:

1. Crack eggs into small ramekins. Optional: strain each egg in a fine mesh strainer to remove loose whites for a neater poach.

2. Fill a deep sauté pan with 1½ inches of water, season with salt and vinegar, and bring to a gentle simmer.

3. Carefully lower each egg into the water and poach for 1½–2 minutes, until whites are set but yolks are soft.

4. Use a slotted spoon to transfer eggs to paper towels to drain.

5. Assemble:

1. Place toasted sourdough on plates.

2. Top with buttered lobster, then gently place a poached egg on each.

3. Spoon warm hollandaise over the eggs.

4. Garnish with caviar (if using) and fresh chives.

   Plated on Annieglass: https://annieglass.com/collections/shells & https://annieglass.com/collections/roman-antique