Lobster’Egg (2 people)

Recipes from La Maison du Pêcheur in Percé (Georges Mamelonet)


  • 150 g of lobster meat 
  • ½ cup hollandaise sauce 
  • 4 slices of a tasty Quebec cheese
    (Pied de Vent from Îles-de-la-Madeleine or Riopelle from Île aux Grues)
  • 2 poached eggs
  • 2 bread croutons (8-10 cm)

Ingredients for the Hollandaise sauce

You can use a sauce in sachet, to which you will add butter and milk, or make your own sauce which is easy to prepare and to keep in the fridge:

  • 1 tablespoon lemon juice
  • ½ cup melted butter, melted and cooled
  • 1 tablespoon cold water
  • 2 egg yolks

Prepare the sauce

In a bain-marie, whisk together the egg yolks, lemon juice and water. Whisk until well blended, then remove from the water bath. Add smoothly the melted butter while whisking constantly until you thicken.

In a baking dish, place the bread crouton, the lobster meat and the poached egg, then drizzle over the Hollandaise sauce, place the slices of cheese and brown in oven.

Serve with mimosa orange juice at breakfast or brunch.