Directions

1. Melt butter in a small saucepan over medium-low heat. Cook, stirring frequently, until butter begins to brown and smell nutty, about 5 minutes. Remove from heat.
   
2. In a 2-cup glass measuring cup, combine egg yolks, lemon juice, 1 tablespoon water, ½ tsp kosher salt, and black pepper. Use an immersion blender to blend until thick and frothy, about 30 seconds. Alternatively, use a blender. With an immersion blender running, slowly drizzle in hot browned butter and blend until the sauce is very thick. Taste and add more salt or pepper if needed.
3. Heat a non-stick skillet over medium heat. Melt the butter and add the breadcrumbs, parsley, and lemon zest. Stir to combine and toast to a minute until the breadcrumbs are toasted.
4. Stir in the lobster meat, salt, and pepper. Combine everything together and remove from the heat. Transfer to a plate and set aside.
   
5. In a large mixing bowl combine the flour, sugar, baking soda, and salt. Stir to combine and set aside.
6. Whisk together the milk, vegetable oil, eggs, and vanilla extract in a separate bowl.
7. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix, some lumps in the batter are okay.
   

8. Heat The Stuffed Waffle Iron to medium heat and brush with a bit of olive oil. Pour ⅓  cup of the batter into the bottom waffle pan to cover the waffle grids.

   

9. Add the lobster filling.

   

10. Cover with more waffle batter to fill to the rim of the bottom pan. Close The Stuffed Waffle Iron and flip. Reduce the heat to medium-low. Cook for 6 minutes on each side.

    

11. Remove the cooked stuffed waffle using the inserted thongs.

12. Serve immediately with hollandaise sauce on top.