Lobster Eggs Benedict (Creamy, Rich & Restaurant-Level)

1. Overview

This dish = brunch nhưng nâng cấp lên luxury level

• Sweet, juicy lobster
• Perfect poached egg
• Rich, buttery hollandaise
• Soft English muffin base

👉 Texture: creamy + silky + juicy + melt-in-mouth

2. Time & Yield

• Prep: 25 minutes
• Cook: 15 minutes
• Serves: 2

3. Ingredients

Base

• 2 English muffins (halved)
• 200 g cooked lobster meat (or shrimp as substitute)
• Handful of arugula

Poached Eggs

• 4 eggs
• 1 tbsp vinegar

Hollandaise Sauce

• 3 egg yolks
• 120 g melted butter (warm, not hot)
• 1 tbsp lemon juice
• Salt
• Pinch paprika or cayenne

Garnish

• Chives
• Paprika

4. Instructions

Step 1: Toast Base

• Toast English muffins until golden
• Add arugula on top

Step 2: Prepare Lobster

• Warm lobster gently in butter (2–3 minutes)
  👉 Don’t overcook → keeps it tender

Step 3: Poach Eggs

1. Bring water to gentle simmer
2. Add vinegar
3. Crack egg into small bowl
4. Slide into water
5. Cook 2.5–3 minutes
   👉 White set, yolk still runny

Step 4: Hollandaise Sauce

1. Whisk egg yolks + lemon juice over low heat
2. Slowly drizzle melted butter while whisking
3. Continue until thick & creamy
4. Season with salt + paprika

Step 5: Assemble

1. Muffin
2. Arugula
3. Lobster
4. Poached egg
5. Pour hollandaise generously

5. Pro Tips

• Butter must be warm (not hot) → avoids scrambled yolk
• Constant whisking = smooth sauce
• Use fresh eggs → better poach shape
• Serve immediately → best texture

6. Variations

Classic Version

• Replace lobster with ham (Eggs Benedict)

Avocado Upgrade

• Add smashed avocado layer

Spicy Twist

• Add chili oil or cayenne

7. Serving Ideas

• Brunch menu star item
• Pair with coffee ☕ or mimosa 🍊
• Add side salad for balance