RECIPE
13 INGREDIENTS6 STEPS35MIN

Lobster Eggs Benedict

4.0
1 Ratings
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Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.
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This benedict is a great, special treat and has a light, favorable sauce that offers a refreshing alternative to the traditional gloppy, fatty benedict sauce.

35MIN

Total Cooking Time

13

Ingredients
Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.
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Ingredients
US / METRIC
Servings:
1
Serves 1
2
Lobster Tails
2 Tbsp
Margarine
2 Tbsp
1 1/2 tsp
Old Bay® Seasoning
2
Shallots, minced
1 splash
Cognac
Brandy, Whiskey
2 1/2 cups
Fat Free Half And Half
1 Tbsp
Tarragon, chopped
1 Tbsp
Fresh Chives, chopped
1
Orange, zested
to taste
Salt and Pepper
2
English Muffins, toasted
4
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Directions

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Step 1
Gently pull Lobster Tail (2) from its shell. Set the shells aside, don't discard. Melt Margarine (2 tablespoon) and Olive Oil (2 tablespoon), in saute pan over medium heat. Once butter is melted, add lobster, sprinkle Old Bay® Seasoning (1 1/2 teaspoon) over the tails, and cook for 3 to 5 minutes.
Step 2
Pull out the meat and let rest on a side dish. Add the Shallot (2) to the remaining margarine and oil, and cook for a few minutes until shallots turn translucent. Add the reserved lobster shells to the shallots in the pan and cook, on low, for 3 minutes.
Step 3
Pull the pan off the heat and carefully add the Cognac (1 splash) place the pan back on the flame at medium and cook until the liquid is almost all evaporated, about 3 minutes. Add the Fat Free Half And Half (2 1/2 cup) and let the sauce reduce by half, stirring occasionally.
Step 4
Strain the sauce into a smaller sauce pot and add the Tarragon (1 tablespoon), Salt and Pepper (to taste), and Orange (1) zest. Keep warm on low to medium low.
Step 5
Now is the time to toast up your English Muffin (2) and poach your Egg (4). Once those are ready, add your reserved lobster back to the strained sauce. Let the lobster soak in the sauce for about 3 minutes until the meat is warmed through.
Step 6
Layer your warm lobster between the toasty English muffin and the poached egg, top with sauce and Fresh Chives (1 tablespoon). Serve and enjoy!

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