Lobster Benedict with poached eggs, spinach and hollandaise




1 tsp lemon juice

Sea salt

Black pepper, freshly ground


3 egg yolks, free-range

1 small shallot, peeled and sliced

1 garlic clove, peeled and sliced

1 bay leaf

3 coriander seeds

2 white peppercorns

1 sprig of tarragon

100ml of white wine vinegar

125g of unsalted butter, melted


2 free-range eggs

1 dash of white wine vinegar

2 English muffins

2 handfuls of spinach


Chive, finely chopped


Begin with your hollandaise Sauce

Add the shallot, clove, bay leaf, coriander seeds, white peppercorns, tarragon and white wine vinegar into a small pan. Then bring to the boil.

Allow the mixture to simmer, until it has reduced by half. Then strain using a fine sieve and set aside.

Start to cook your lobster 

Boil your lobster for 8 minutes

While your lobster is cooking...

Place the egg yolks for the hollandaise sauce in a heatproof bowl and place over a pan of simmering water. Whisk the yolks until fluffy while pouring in melted butter.

When the sauce is thickened remove from the pan, mix in with the strained reduction and cover with cling film and put aside in a warm place.

Steam your spinach in a small pan

When the lobster is cooked...

Remove all the meat in large intact pieces and lightly season with black pepper salt and the lemon juice in a small bowl.

Poach your eggs in a pan with salt and a dash of white wine vinegar and lightly toast your muffins.

Plate your muffins, and place your lobster on top followed by spinach and poached eggs and any large pieces of lobster.

Spoon your hollandaise on top and finish with a light sprinkle of chive. Serve immediately.