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  • 2 English muffins. halved and toasted

    4 Large eggs

    3 Tbs. butter

    8 pieces of bacon cooked crisp

    1 Tbs. finely chopped parsley

    1 Tbs. finely chopped chives

    1/2 to 3/4 pound of cooked lobster meat (or as much as you like)

    1 Pack of Knorr Hollandaise sauce, or homemade


  1. Make the Hollandaise sauce, either the package or this homemade blender recipe.

    10 tablespoons

    3 large egg yolks 

    1 &1/2 Tbs. fresh lemon juice

    1/8 teaspoon cayenne, or black pepper

    Salt to taste


    Melt the butter slowly in a small pot. In the blender add the egg yolks, lemon, and pepper. Blend on high for 30 seconds or until it lightens in color. Slowly drizzle in the butter until incorporated. Pour into a saucepan and keep warm on the stove.

  2. Cook bacon, I cut each piece in half before frying. I put 3 halves on the muffin, and crumble one on top of the finished product for some extra crunch. Now, I fry my eggs in the leftover bacon fat, but you could poach the eggs if you like.
  3. Toast English muffins/keep warm in the oven
  4. Melt the 3 Tbs. of butter in a saucepan. Lower the heat and add lobster to keep warm.

    Fry or poach the eggs

To Assemble:

Divide 1 muffin on each plate, put a small spoonful of the Hollandaise on each muffin half. add 3 pieces of bacon.

Add the warm lobster

Spoon the Hollandaise sauce over each muffin evenly.

Sprinkle the chives & parsley over each muffin

Crumble the remaining bacon over each muffin as well.



Nutrition per Serving