Rich and decadent, Lobster Benedict with Saffron Hollandaise sauce is a great way to start any day!
- 2 lobster tails
- 4 sweet potato stacks (or alternately, 9–12 stalks gently steamed asparagus)
- 4 eggs
- 1 tsp white vinegar
- 1/2 cup Saffron Hollandaise sauce
- Fry sweet potato stacks or steam asparagus, set aside.
- Cook lobster if not already done (we used pre-cooked lobster)
- Cut tails in half and lay in a circle on top of stacks or stalks.
- Keep warm (I pop them into the oven at 100F or whatever the lowest setting is).
Make Saffron Hollandaise Sauce. And set aside
- In a large pot, bring water to a rolling boil (how much water depends on the size and shape of your pot, you want enough room they don’t stick to the bottom with not a crazy amount of wasted water.
- Add vinegar, and stir.
- Use the handle of your slotted spoon to stir the water in one direction until you create a gentle swirl or vortex (sounds scientific, do I sound smart?).
- Gently drop the egg into the center of vortex. The swirling water will help diminish the white from “bleeding out” or disappearing into the water.
- Turn off the heat, cover the pan and set your timer. Let the eggs relax in their bath, no peeking, poking, or stirring, it makes them angry.
- Soft poached is approx 2 min, 4 for medium, and 6 for hard: this will vary slightly depending on the type of eggs, freshness, size and starting temperature.
- Remove the egg with a slotted spoon and stack on top of the lobster tail.
- Cover with a generous amount of Saffron Hollandaise sauce.
- Sprinkle with paprika or black pepper.