Luscious Lobster and Creamy Eggs: A Dreamy Delight

Imagine a plate bursting with tender lobster, sweet peas, and velvety eggs all tossed with peppery arugula and a zingy lemony sauce. The kind of food that’s less “fussy dinner” and more “something you’d daydream about.” Pieces of lobster, still warm, layered with creamy hollandaise that isn’t too thick or too thin, underneath those vibrant greens. Small surprises in every bite, a little herbal kick from tarragon nestled in the salad. Yes, that kind of thing. Feels fancy without being intimidating. And hey, muffins on the side? Clever, crunchy.

Why You’ll Crave It

• Lobster and eggs together—rich, satisfying, and unexpected.
• Fresh arugula and peas keep things bright and lively.
• Hollandaise with a twist, lighter with just enough tang.
• Fast steaming and quick assembly make it doable even on busy days.
• A blend of textures that keeps your mouth guessing, from silky to crisp.

I can’t walk past peas without thinking of delicate lobster and eggs, a combo that’s pure magic.

What You’ll Need

• Frozen peas: About 100 grams, thawed and bright, those little jewels of sweet.
• Arugula leaves: 40 grams – peppery, fresh, and loose.
• Spring onions: 2 stalks, thinly sliced for a mild onion crunch.
• Fresh tarragon leaves: 1 tablespoon, finely chopped, to lift everything.
• Olive oil: 1 tablespoon, good and fruity, for drizzling.
• Fresh lemon juice: 1 tablespoon for brightness.
• Egg yolks: 3, for the hollandaise, room temp is best.
• Butter: 130 grams unsalted, melted but not hot.
• Lemon juice & water: 3 tablespoons lemon juice, 2 tablespoons water for your sauce base.
• Eggs: 5 large, for steaming and slicing.
• Lobster: 2 lobsters, roughly 600 grams each, pre-cooked and meat taken out.
• Muffins (optional): English style, sliced and lightly toasted.

Easy How-To

Prepare the Salad

Start by tossing peas, arugula, sliced spring onions, and chopped tarragon in a bowl. Give a pinch of salt and pepper, but keep it light—this is fresh, lively stuff. Set aside at room temperature so the leaves don’t wilt too quickly. You want them crisp but not cold.

Make the Hollandaise, with a Twist

Grab a heatproof bowl for a double boiler setup. Off heat, whisk lemon juice, water, and egg yolks. Place bowl over barely simmering water. Whisk, whisk, whisk until mixture thickens and turns a little airy (think about 6 to 7 minutes). The trick – patience. Don’t rush or the eggs will scramble. Then pull it off the heat. Slowly drizzle in melted butter, whisking all the time. Salt and pepper to taste. Your sauce should be creamy but not too thick. Hold at room temp, maybe back on low heat for a few seconds before serving if needed.

Steam the Eggs

Inside the same pot you used for the sauce, fit a steaming basket or a small rack. Pour water so it just reaches the base of the rack. Bring to a boil. Place eggs gently on the rack, cover, and steam for about 12 minutes—this gives slightly firmer yolks but still tender greens. Once done, plunge them into cold water to stop cooking. Peel carefully.

Warm the Lobster

Next, place the lobster meat on that steaming rack. Steam just about 2 minutes to warm it through, no more—lobster is delicate. Cut the eggs and lobster tails in half lengthwise. The presentation part—that satisfying reveal.

Bring It Together

Drizzle your salad with olive oil and lemon juice right before plating. On warm plates, spoon a cottage of hollandaise sauce. Pile on the salad, then arrange eggs and lobster pieces over the top. Toasted English muffins on the side, for sopping up any extra sauce, just sayin’.

Good to Know

• Make sure butter for the sauce is warm but not hot—too hot, and you’ll scramble those yolks.
• Steaming eggs means less fuss than boiling, and you can keep an eye on timing more easily.
• The fresh tarragon adds an almost anise-like note, subtle but noticeable—warm it up and it fades.

Serving Ideas

• A crisp glass of white wine, maybe a Sauvignon Blanc, pairs beautifully here.
• Simple roasted baby potatoes on the side, if you want something heartier.
• Try a drizzle of chili oil over the salad for a surprising twist of heat.

Top Tricks

• Use room temperature eggs for a smoother hollandaise – cold yolks take longer to thicken.
• Don’t skip the quick cold water bath for eggs—it keeps them from overcooking and makes peeling easier.

Frequently Asked Questions

Can I use fresh peas instead of frozen?

Sure, if you have fresh peas, shell them and blanch briefly before using so they stay tender and sweet. Frozen peas are just great for convenience and consistency though.

What if I don’t have tarragon?

No worries. Fresh parsley or chervil can substitute, though they’ll change the flavor profile slightly—more grassy or mellow. Tarragon’s licorice note is pretty unique.

Can I make the hollandaise ahead of time?

You can make it a bit ahead, but it’s best fresh. If you make it early, keep it warm (not hot) and whisk briskly before serving to bring back some texture. Otherwise, it can separate.