For many years I thought that the eggs Benedict recipe which I used was the absolute best and I relished in wowing any guests or family members who happened to have breakfast in our home. Last year however, everything changed and the eggs Benedict game got real, I was working with an elderly lady as part of the consumer directed care services and she showed me the most amazing eggs Benedict with lobster claws, simply beautiful. I want to share this secret recipe with you, firstly so that you can experience the sheer pleasure of this meal, and secondly so that you too can blow your guests away with one of the most beautiful breakfasts that you are ever likely to try, the lobster eggs Benedict.
What You’ll Need
For this breakfast you will need two 1-pound live lobsters, you can get great prices on quality live lobsters when you shop online. You will also need 8 large eggs, four thick slices of toasted bread, the choice of bread is up to you, some boiling water, half a pound of butter, 3 egg yolks, a pinch of cayenne pepper and 2 tablespoons of lemon juice.
The first step is to cook the lobsters so in a large pot of boiling water, you want to dunk these lovely live lobsters in and cook them until they are bright red, this will take around 13 minutes. Once cooked let the lobsters cool slightly and then allow them to cool under running water before cracking the claws and removing the meat.
For the eggs we are going to poach them so half-fill 2 skillets with water and bring them to a simmer. Once the water is simmering stir in a circular motion and then crack the eggs in the centre of the skillet. Once the eggs are poached, remove the eggs and place on top of the toasted bread, place two eggs on each piece of toast.
Now we are going to make that beautifully rich sauce which coats this delightful meal. Take your egg yolks and beat them in the blender until they are broken up then add boiling water to the mix and give it all a whisk. Once the egg and the water have become one, add the melted butter and continue to blend before adding the lemon juice and a pinch of cayenne pepper, you can add some salt here if you would like and remember that less is more. Blend the mixture until it becomes creamy and then add the lobster to the toast with the eggs on, and drizzle over this wonderful sauce.
This is a breakfast which doesn’t take very much time to complete but the effect is brilliant and anyone staying in your home will simply adore what you have served them. You can always add a little touch on top such as sprig of parsley or a sprinkling of black pepper, just to add even more class to this already beautiful breakfast. Why not give it a try today?
Let us know how you get on too, we’d love to see some photos of your lobster eggs Benedict!