Ingredients
Equipment
Method
Cook the Lobster
- Fill the lobster pot with water and boil if boiling the lobster and add the 2 tbsp of kosher salt. If steaming your lobsters, add two inches of water to the tray or pot and boil the water.
- Dispatch the lobsters into the boiling water head first if you're boiling the lobsters so they do not splash you, or place in the steaming basket and quickly dispatch into the pot and seal the top.
- Now set a timer.1.25 lbs. lobster it will be between 6-7 minutes.1.5 lbs. lobster it will take 7-9 minutes.
- Remove the lobsters and run them under cold water for 10 to 20 seconds to remove shell debris and particles.
- Twist the tails off and cut them down the back with kitchen shears to remove the tail meat.
- Crack the claws and remove the meat from the claws and knuckles with a fork if needed.
- Set the meat aside to cool.
Poach the Eggs
- Bring a large skillet filled halfway with water to a simmer. You don't want the water at a full boil.
- Use the handle of a wooden spoon to swirl and create a slow vortex into the water.
- Carefully add one egg at a time into the simmering water. Don't over crowd the pan. It's better to poach your eggs in two batches.
- Allow the eggs to cook until the whites are set which takes about three minutes.
- Remove the eggs from the pan with a slotted spoon and gently allow them to drain on paper towel.
Create the Hollandaise Sauce
- Melt the butter in a sauce pan without letting it brown.
- Combine the egg yolks with the lemon juice, cayenne pepper, and salt in the blender on low speed and slowly pour in the melted butter with a gentle stream once it is no longer hot but also not cold and solidifying.
- Continue to blend on low until the sauce begins to thicken.
Notes
- Frozen lobster tails, or already cooked lobster meat that has been defrosted, can be used for this recipe as well.