Lobster Eggs Benedict

30 minutes

Leicht

3 people

Brunch at the highest level: Lobster Eggs Benedict combines fine flavors with a touch of luxury. The combination of buttery-soft lobster, velvety hollandaise sauce, and perfectly poached eggs makes this dish the ideal highlight for special occasions - be it a festive Easter brunch or a cozy Sunday breakfast with that certain something.

Ingredients

3 Canadian lobster tails
40 g butter
2 toasties (you need 3 halves)
1 shallot, finely chopped
150 g fresh baby spinach
½ tsp salt
Freshly ground pepper
For the poached eggs:
3 fresh eggs
2 tbsp vinegar (alternatively 1 tbsp of vinegar essence)
1.5 liters of water
For the hollandaise sauce:
180 g butter
2 egg yolks
1 tbsp water
1 tsp lemon juice
½ tsp salt

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Carefully remove the three lobster tails from their shells and halve them lengthwise. Melt 40 g of butter in a pan over medium heat. Add the lobster pieces and cook gently for 3-4 minutes, basting occasionally with the butter. The lobster should be tender and not overcooked, then set aside.
In the same pan, sauté the finely chopped shallot until translucent. Add 150 g of baby spinach, season with salt and pepper, allow it to wilt briefly (approx. 1 minute) and set aside.
Halve the toasties and toast them in a pan or toaster until golden brown.
To prepare the poached eggs: Bring a small pan with 1.5 liters of water and 2 tbsp of vinegar to a boil, then reduce the heat to maintain a gentle simmer (do not let it boil vigorously). Place each egg individually in a fine sieve and drain carefully to allow any runny white to drain off, this will make the poached eggs more compact. Gently slide the eggs one at a time from the sieve into the water. Using a spoon, carefully shape the white around the yolk and poach the egg for 3-4 minutes. Remove the egg with a slotted spoon and drain it on kitchen paper. Repeat with the remaining two eggs.
Preparation of the hollandaise sauce: Melt 180 g of butter and allow it to cool slightly. In a metal bowl, mix 2 egg yolks, 1 tbsp of water, 1 tsp of lemon juice, and 1/2 tsp of salt. Beat the egg yolk mixture over a hot water bath until it thickens. Slowly drizzle in the melted butter in a thin stream, whisking constantly, until a creamy sauce forms.
To serve: Place half of each toastie on a plate and spread the slightly warm spinach over them. Top with both halves of the lobster tail, then add a poached egg. Drizzle generously with hollandaise sauce and season with freshly ground pepper.

Tip: If you want to make it even easier, you can use our claw and knuckle meat instead of the lobster tails. This saves you the trouble of deboning and allows you to prepare the dish more quickly.