Lobster Eggs Benedict

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Unfortunately I have to agree with one of the other reviewers and say that this sauce was awful. I threw it away. It was nowhere close to the taste or consistency of hollandaise. There was nowhere near enough sauciness. I have to wonder if someone forgot an ingredient and lines in the instructions! The rest of it sounds good, but I abandoned the whole recipe after looking at and tasting the sauce. I have never been let down by a Food Network recipe before. Bummer.

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I can't believe this was #1 on Google.
This is the worst recipe for any kind of eggs benedict I have ever seen.
DO NOT MAKE ANY OF THIS THE WAY THEY SAY!
First, find out how to make hollandaise sauce properly (not this way!.
Then, figure out how to properly poach an egg.
Then you can tinker with the flavor.

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For Mother?s Day brunch, I easily made this for my mother and wife. When tasting it, they went especially crazy, because I didn?t tell them the secret seagoing ingredient.

The lobster doesn't overpower the other flavors; it just spins the taste of this normally rich dish, adding an exceptional elegance to it.

I added a squeeze of lemon to the cooking lobster?s butter bath.

Serve with cut fruit and freshly squeezed orange juice.