Maine Lobster Benedict

Eggs Benedict are a New York City original. Manhattan’s famous Delmonico’s Restaurant reportedly came up with the dish but it’s another New York City restaurant that takes the brunch favorite to a whole new level with the addition of lobster. Nerai Chef Chris Christou shared his recipe for Maine Lobster Benedict with Pulse, so you can take breakfast in bed for that special someone up a notch. You may want to practice the recipe though, it’s not for those that can’t tell an oven mitt from a catcher’s mitt.

Maine Lobster Benedict
Recipe by Nerai Executive Chef Chris Christou
Makes two servings


Lobster Glace:
6 lobster heads, gills removed and tails kept separate
1 medium carrot, Peeled and chopped
1 medium onion, Peeled and chopped
2 celery stalks, washed and chopped
1 fennel chopped
3 garlic cloves cut in half
2tbs tomato paste
1 cup brandy
3 sprigs lemon thyme
10g white peppercorns
10g coriander seeds
2 star anise
5g fennel seeds

Lobster hollandaise:
6 egg yolks
1 cup lobster Glace (recipe above)
380 ml clarified butter
pinch cayenne pepper
salt and pepper to taste.

Potato hash:
3 Yukon gold potatoes peeled and washed
150g diced kefalograviera cheese (can be substituted with Pecorino Toscano or Parmesan cheese)
15g chopped parsley
15g chopped tarragon
4 whole eggs
salt and pepper to taste

2 eggs
chopped chives


Sear the lobster heads in 3 tbs of grapeseed oil over a medium to high heat until well caramelized all round then remove from the pot.

Add your carrots, onions, celery and fennel to the same pot and caramelize your vegetables.

Once the vegetables are lightly browned, add your tomato paste and brandy. Add the lobster heads back to the pot as well and cover with cold water until just covered.

Add the remaining ingredient from the lobster glace and simmer for 45mins making sure to skim off all the impurities from the top.

Strain the stock through a sieve and place the stock back on the stove on high heat until it is reduced to a third. Chill.

Boil your potatoes in well seasoned water until they are tender but do not fall apart.

Remove the potatoes from the water and cool them down in the fridge. Once cool, dice the potatoes and mix in the rest of the indigence. Measure 80 grams of the potato mix, lightly dust with flour and pan sear on both sides.

The lobster tails will be dropped in boiling water (blanched) for 6 minutes then transfer them to an ice bath. With a sharp scissors, cut the shell off each lobster and slice the tail in 3 pieces.

For the hollandaise get the egg yolks and lobster glace in a large bowl and whisk over a double boiler till ribbon stage, making sure the bowl doesn’t touch the water. After ribbon stage, take off the heat and slowly add the clarified butter while whisking until its totally emulsified. Season and keep warm.

To finish the plate, heat 2 potato hash and place in the center of the plate. Place the sliced lobster and the arugula on the hash. Soft poach 2 eggs and place them on top of the arugula, being careful not to topple them over.  Generously ladle the hollandaise over the eggs and finish the dish off with chopped chives.