Lobster Eggs Benedict
From the Local Food + Local Chefs 2014 Recipe Collection, this Lobster Egg Benedict is an awesome spin on a classic brunch favourite.
Ingredients (Hollandaise Sauce)
| 1/2 cup | unsalted butter |
| 2 | egg yolks |
| 1 tbsp | freshly squeezed lemon juice |
| dash | cayenne pepper |
| sea salt to taste | |
Ingredients
| 4 | english muffins |
| 1 lb | cooked Nova Scotia lobster |
| 1 tbsp | butter |
| 8 | eggs, poached |
| fresh chives for garnish | |
Directions (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.
- Remove the double boiler from the heat and keep the sauce warm over the hot water.
Directions (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 – safe 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 saved claw and a drizzle of butter.
*A note on hollandaise sauce. Home cooks fear to make hollandaise sauce as often the fat from the butter and the egg yolks separate and sauce breaks or curdles. If that 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.
Local Source Guide:
Lobster: Afishionado Fishmongers, Clearwater Seafoods Retail Stores, Evan’s Seafood & Restaurant, Fisherman’s Market, or Masstown Market