Rock your New Year’s brunch with lobster

They don’t call Nova Scotia the lobster capital of Canada for no reason. We’re home to one of the largest fleets in the world, and lobster is the lifeblood of many Nova Scotian communities. When you make it part of your holiday eating, you support this important industry and the hard-working fishermen and processors who earn their living from the sea.

If you’re celebrating the New Year with friends and family, local lobster is one of the most versatile menu items around. From the simple elegance of steamed lobster with drawn butter to a crowd-pleasing lobster mac ‘n cheese or the smoky sweetness of grilled lobster tails, there is no shortage of serving ideas. But if you’re looking for a new spin on this tasty delicacy that’ll be sure to have your New Year’s brunch guests lined up for seconds, try this Maritime twist on a brunch classic.

Chefs Nichole Hopkins and Tony Ross from the Lobster Shack in Barrington Passage show us how it’s done with their recipe for Lobster Eggs Benedict featuring Nova Scotia lobster and farm fresh local eggs like the ones from Delong Farms in New Germany. You can find local eggs at pretty much any grocery store or farmers’ market in the province. If you’re not sure, check the packaging or ask for local.

And while we’re on the topic of local, the New Year is a great time to make a resolution to add some more local to your life. It’s easy to do, it’s all around you at farmers’ markets and grocery stores, it’s available all year round, and it keeps more money in your community.

Find this recipe and more in our 2015 Select Nova Scotia cookbook. It’s available while supplies last at local farmers’ markets throughout the province.

HOLLANDAISE SAUCE

½ cup unsalted butter
2 egg yolks
1 tbsp freshly squeezed lemon juice
Dash cayenne pepper
Sea salt to taste

INGREDIENTS

4 English muffins (split in half & toasted)
1 lb cooked Nova Scotia lobster
1 tbsp butter
8 eggs (poached)
Fresh chives for garnish

Method

For the 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.

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

*A note on hollandaise sauce: Home cooks fear to make hollandaise sauce as the fat from the butter and the protein from the egg yolks often 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.