Maine Lobster Benedict

This recipe by Oceana executive chef Ben Pollinger is perfect for brunch.

Maine Lobster Benedict
Photo by Paul Johnson
By Executive Chef, Ben Pollinger, of Oceana Restaurant, NYC

Lobster Potato Cakes

1¼ lb. cooked grated potato
¾ lb. cooked sliced Maine lobster meat

Mix well. Form into patties. Brown over medium heat in a pan, flip, heat through.

Eggs

8 eggs

Poach in water for about one (1) minute until whites are cooked and yolks are semi-set but still runny.

Sauce

1 tbsp. butter
1 tbsp. flour
1½ c. lobster stock
1 c. cream

Melt butter, add flour. Cook two minutes over medium heat.

Whisk in stock and cream.

Simmer 40 minutes, until reduced to 1½ cups.

Place cakes on plate, place eggs on cakes, spoon sauce over and around eggs and cakes.

Down East Magazine, May 2025

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