"Delicious Brunch Recipe: How to Make the Perfect Lobster Eggs Benny"
- Nicole Martineau
- Mar 27, 2023
- 3 min read
Updated: May 13, 2024
This dish (to me) has such elegance, I just had this pictured in my head for days and needed to get it out on a plate! Not only for the dish but for the shot! I was already thinking of what props to get and how I was going to pull this shoot together. But it didn't take long at all. Of course when all is said and done, this was a mouth full of heaven! This is how I put this dish together!
(This dish can easily serve brunch for two. Just add the extra lobster tail and the extra poached egg).
Breakfast Hash
Ingredients:
2 red potatoes
Cracked pepper
1/4 tsp. garlic salt
1/2 tsp. paprika
1/2 small onion
4 strips of bacon
1 bag of fresh asparagus
1/2 yellow zucchini
Directions
In a fry pan add the bacon and fry up until crisp, then set on a paper towel to cool down.
In the hot bacon grease add the two red potatoes diced along with the chopped onion, diced zucchini, and small chop asparagus.
Fry up on med heat, while frying up add garlic salt, cracked pepper and paprika. Love that smoky flavor.
This fried up in 10-12 min. for me. Or until the potatoes and veggies are fork tender and browned.
add the chopped up bacon in with the finished potato hash.
keep warm until you’re ready to put the plate together.
To complete the dish, you will need:
1 lobster tail (I used cold water lobster tail)
1 stick of butter (non salted)
1 small smashed garlic clove
2 eggs
3-5 pieces of cooked asparagus
1 slice of rustic bread
Directions:
In a small pot add 1 stick of butter (unsalted, you can add what you need for salt if needed) warm the butter through with 1 small smashed garlic.
add the meat from the lobster tail.
this will not take long to poach.
as soon as the lobster meat turns pink and is just under tender remove from the heat and put aside.(between 5-7 minutes at 140 degrees internal) If you over poach it will be rubbery.
Poached Egg
To poach the egg; you will need a small pot of boiling water.(medium-hi heat)
make sure you add a tbsp. of white vinegar to the water.
add 2 eggs to a small bowl .
(adding the cracked eggs to a bowl prevents egg breakage or broken shell pieces in the water)
with a wooden spoon stir the water into a whirlpool and then add you small dish of eggs into the middle of the whirlpool. I always put an extra egg in, incase the other doesn’t turn out.
give the eggs 2 1/2 minutes to 3 for a nice soft egg. With a slotted spoon take out the eggs and set aside until we put the dish together.
Hollandaise sauce
2 egg yolks
1/2 tsp. Dijon mustard
Warmed butter that was used to poach the lobster in.
pinch of paprika
cracked pepper
1 tbsp. fresh lemon juice
pinch of salt
Directions:
in a small mixer or you can use a jar with a hand mixer. I actually used a hand mixer with an frother. I found it worked exceptional!
add two egg yolks, mustard, lemon juice and a pinch of salt and paprika with cracked pepper.
with your hand mixer whip on high speed then slowly add the warmed butter from the poached lobster tail).
It is important that you pour the butter slowly into the eggs while you are whipping the hollandaise sauce. You don’t want the eggs to separate from the butter. The hollandaise should be whippy, light and delish!
To plate the whole dish;
add a warm toasted buttery slice of rustic bread to your favorite plate
a spoon or two of the potato hash over the rustic bread
then the poached lobster tail over the hash
the soft poached egg over the lobster tail
add a good slathering of hollandaise overtop of the poached egg. You could easily put this plate over the top with a spoonful of black caviar, however I chose to keep it spring like with these beautiful edible flowers from the St. Pete Saturday morning market. https://saturdaymorningmarket.com/
My beautiful edible flowers are from;
of course my cold water lobster tail is from
This beautiful dish is served with a side of asparagus is just such a treat for a Sunday morning brunch with a girlfriend or the one that you love.
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