Hosting Mother's Day brunch this weekend? Chef Anthony Pino has the perfect recipe! Find out how to make his delicious Lobster Eggs Benedict below!

Chef Anthony Pino's Lobster Eggs Benedict

Servings = 4

Lobster Salad Ingredients:

  • 12 oz. Fresh Lobster meat

  • 1 celery stalk, diced small

  • 1 Tbsp. premium mayonnaise

  • Salt & pepper to taste

  • Old Bay Seasoning to taste

Lobster Salad Preparation:

  • Prepare lobster salad by combining all of the ingredients into a mixing bowl; softly fold them together and set aside

Hollandaise Sauce Ingredients:

  • 8 oz. warm clarified butter

  • Tabasco to taste

  • Salt & pepper to taste

  • 1 tsp lemon juice

Hollandaise Sauce Preparation:

  • Set up a double boiler over medium heat

  • Begin by whisking together the yolks, water and lemon juice. The idea is to lightly steam the yolks until they are cooked without scrambling them

  • Once you have achieved a pale yellow color that signals that your eggs are cooked. You can slowly start to add the warm clarified butter to the yolks, whisking constantly

  • As your base thickens you can drizzle the butter fast until all is complete

  • Season with salt, pepper and Tabasco

Additional Ingredients:

  • 4 Hot Dog Buns, toasted

  • 2 tsp. Old Bay Spice

  • 3 oz.White Vinegar

  • 1 gallon water

Now it is time to complete your delicious brunch!

  • Poach your eggs and prepare to assemble

  • In a slightly boiling pot of water, add the vinegar

  • Add the whole eggs to the water; swirl water gently so eggs don’t sink to the bottom

  • It will take only 1.5 to 2 minutes to poach the eggs, depending on water temp

  • While the eggs are cooking, take your toasted hot dog bun, and top with lobster salad

  • Once the poached eggs are ready, remove, drain and top 2 eggs on each lobster roll

  • Then top with Hollandaise sauce, Old Bay spice and enjoy!