Lobster Eggs Benedict



Yield:
8 Servings
Chef:
Nicole Hopkins & Tony Ross / Thomas DeLong & Kacy Petersen DeLong
Source:
The Lobster Shack / DeLong Farms

Ingredients: 

4 English Muffins, split in half & toasted
1 lb Cooked Nova Scotia Lobster
1 tbsp Butter
8 Eggs, poached
Fresh Chives for Garnish
Hollandaise Sauce
½ cup Unsalted Butter
2 Egg Yolks
1 tbsp Freshly Squeezed Lemon Juice
Dash Cayenne Pepper
Sea Salt, to taste

Method: 

Hollandaise Sauce

Melt the butter in a double-boiler on top of the stove. In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper. When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken. Season to taste with sea salt. Remove the double boiler from the heat and keep the sauce warm over the hot water.

A note on hollandaise sauce: Home cooks fear to make hollandaise sauce as often the fat from the butter and the protein from the egg yolks separate and the sauce breaks or curdles. If this happens, don’t despair. Add a few teaspoons of the hot water from the double boiler mixture to the sauce to emulsify it, and whisk furiously. The sauce will become smooth again, guaranteed.

Assembly

Toast the English muffins and place two halves on a plate. Sauté the Nova Scotia lobster in 1 tablespoon of butter until it is heated (saving butter for drizzling on top) and portion on top of the English muffins – save a nice claw piece for the top of each egg. Top each muffin half with a poached egg, and dollop the hollandaise sauce on top then finish with the saved claw and a drizzle of butter.



Recipe Category: 
Photo of Lobster Eggs Benedict
Lobster Eggs Benedict