_Sips coffee while typing_
Oh my goodness, ladies and gentlemen, let me tell you about this absolutely divine seafood breakfast that’ll make you feel like you’re dining at a luxury coastal resort! Trust me, once you try this Lobster and Shrimp Benedict with Citrus Hollandaise, your regular breakfast routine will never be the same.
Let’s be real – we all deserve to treat ourselves sometimes, and this recipe is pure indulgence. I discovered this gem while experimenting in my kitchen one Sunday morning (still in my PJs, naturally), and my family literally couldn’t stop raving about it.
Here’s what you’ll need:
– 2 fresh lobster tails
– 8 large shrimp, peeled and deveined
– 4 English muffins
– 4 large eggs
– Fresh chives for garnish
– Salt and pepper to taste
For the citrus hollandaise:
– 3 egg yolks
– 1 tablespoon water
– 1 tablespoon fresh lemon juice
– 1 teaspoon orange zest (trust me on this one!)
– 1/2 cup melted butter
– Pinch of cayenne pepper
Girl, let me walk you through this!
1. First, poach those lobster tails in simmering water for about 5-6 minutes until they turn that gorgeous red color. Remove the meat and chop it into chunks.
1. In the same water, cook those shrimp until they’re pink and curled (about 2-3 minutes). Don’t overcook them – nobody likes rubbery shrimp, am I right?
1. For the hollandaise (don’t be scared, I’ll hold your hand through this), whisk those egg yolks, water, and lemon juice in a double boiler. Keep whisking like your life depends on it until it thickens. Slowly drizzle in that melted butter while whisking. Add the orange zest and cayenne. Season to taste.
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1. Toast those English muffins until they’re golden brown.
1. Now for the poached eggs (my secret trick): add a splash of vinegar to simmering water, create a gentle whirlpool, and slide those eggs in. Cook for about 3 minutes for perfectly runny yolks.
1. Assembly time! Layer your toasted muffins with the lobster meat and shrimp, top with those gorgeous poached eggs, and drizzle generously with that citrus hollandaise. Sprinkle with chives and a little extra orange zest if you’re feeling fancy (and honey, we’re always feeling fancy!).
Y’all, when that yolk breaks and mingles with the hollandaise… _chef’s kiss_ It’s absolute heaven! This is definitely not your mama’s basic breakfast, but sometimes we need to live a little, right?
Don’t forget to follow me on Newsbreak for more delicious recipes that’ll make your kitchen the hottest spot in town! Drop a comment below and let me know how this turned out for you – I love hearing your cooking adventures and modifications. Did you add your own twist? Spill the tea, friends!
Now, if you’ll excuse me, I need to go make this again because just writing about it has me drooling on my keyboard! 💁♀️🦐🥚
