Wellington Lobster/Scampi

If you live anywhere near the ocean, or a top notch restaurant like the Red Lobster you know how wonderful it all tastes. This recipe is a little different and I am sure you will repeat the recipe many times over.

To serve 6 people (adjust to number of diners)


  • 6 small lobster tails
  • 6 eggs
  • 1 tbsp. or so of plain vinegar

To poach the eggs, fill a wide pot with water and the vinegar added. Bring to a boil and reduce the heat to a simmer. Break the eggs, one at a time, and CAREFULLY add to the water. Cook for about four minutes or until the whites are set. Be sure to baste the eggs while cooking with the water. With a slotted spoon remove the eggs and submerge in ice water.

To make the blender sauce, you will need:

  • 3 egg yolks,
  • 1/4 cup orange juice (or even blood orange juice)
  • 8 oz. butter
  • 1 tbsp. lemon juice


Put the yolks in a blender and blend really well. Boil the orange juice until it reduces down to 1 tbsp. Add the butter and lemon juice and bring to a boil. With the blender running, carefully drizzle the butter mixture into the yolks in a slow, but steady stream until fully incorporated. Season with salt and white pepper. Keep warm.

Reheat the lobster for a moment by slipping it back into the reheated water.

Split english muffins in half and place one half on each plate. Spoon a small portion of the sauce on top and top each one with an egg and spoon remaining hollandaise on top. Place the lobster tail meat or scampi on top of the egg.

This makes my mouth water. It is so scrumptuous


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