Home cooking with fresh ingredients has always been a favorite topic at Annieglass - we are delighted to feature Kendra Thompson's inspiration for a no-fail brunch.

Start with Kendra Thompson’s ultimate Lobster Benedict, beautifully served on Annieglass's Roman Antique. Rich, buttery lobster and perfectly poached eggs rest atop toasted sourdough, all draped in velvety hollandaise. Presented on our signature handmade glass, this dish is as luxurious to behold as it is to enjoy.

Kendra Thompson, a Santa Cruz local is the creative force behind Create With Kendra in Santa Cruz. As a passionate food enthusiast, lifestyle blogger, and community connector, Kendra blends culinary talent with inspiration for home, hospitality, and connection. Through her blog, events, and social media, she cultivates a vibrant network centered around food, friendship, and creativity. Most recently, her work was featured in Homecooked magazine, a quarterly magazine that celebrates the heart and soul of everyday cooking in America.

Lobster Benedict

Prep Time: 45 minutes | Cook Time: 20 minutes
Servings: 4

Ingredients:

Lemon & Herb Butter Lobster
½ lb lobster meat (pre-cooked or freshly prepared)
4 tbsp salted butter
1 tsp sea salt
½ tsp ground black pepper
¼ tsp smoked paprika
1 tbsp chopped chives
2 tbsp freshly squeezed lemon juice

Homemade Hollandaise Sauce:
4 large egg yolks
1 tbsp freshly squeezed lemon juice
¼ tsp sea salt
½ cup melted salted butter
¼ tsp smoked paprika
1 tbsp chopped chives

For Toast:
2 large slices of sourdough, halved
1 tbsp butter

Poached Eggs:
4 large eggs
Salt (for seasoning the water)
2 tbsp white wine vinegar (or distilled vinegar)

Final touch:
1 oz sturgeon caviar (optional but luxurious!)
2 tbsp finely chopped chives

Instructions:

1. Prepare the Lobster:
1. If using raw lobster, preheat oven to 350°F and bake until the meat is opaque and fully
cooked (about 10–15 minutes). Or steam in a pan over medium heat with one to two
tablespoons of water and a tablespoon of butter (add more water as it evaporates).
2. Remove lobster meat and gently break into smaller pieces.
3. In a medium pan over medium heat, melt butter and add sea salt, black pepper, paprika,
parsley, chives, and lemon juice.
4. Add lobster to the seasoned butter and sauté for 4–5 minutes, until warmed through. Set
aside and keep warm.
2. Make the Hollandaise:
1. Fill a small saucepan halfway with water and bring to a low simmer.
2. In a heatproof bowl (that fits over the pot without touching the water), whisk together egg
yolks and lemon juice with a pinch of salt.
3. Place the bowl over simmering water and slowly drizzle in melted butter, whisking
constantly for 5–7 minutes until thick and creamy.
4. Remove from heat, stir in paprika and chives, and keep warm.
Tip: If sauce thickens too much, thin with 1–2 tbsp hot water.
3. Toast the Bread:
1. Melt butter in a large skillet over medium heat.
2. Toast sourdough slices until golden and crisp. Set aside.
4. Poach the Eggs:
1. Crack eggs into small ramekins. Optional: strain each egg in a fine mesh strainer to
remove loose whites for a neater poach.
2. Fill a deep sauté pan with 1½ inches of water, season with salt and vinegar, and bring to a
gentle simmer.
3. Carefully lower each egg into the water and poach for 1½–2 minutes, until whites are set
but yolks are soft.
4. Use a slotted spoon to transfer eggs to paper towels to drain.
5. Assemble:
1. Place toasted sourdough on plates.
2. Top with buttered lobster, then gently place a poached egg on each.
3. Spoon warm hollandaise over the eggs.
4. Garnish with caviar (if using) and fresh chives.