Homemade Lobster Eggs Benedict
This dish is a wonderful special occasion Brunch dish, when lobster is in season. The homemade hollandaise sauce is really terrific. I was always afraid to make it, because I thought it was time-consuming and difficult, but the whole process is quick –it is not more than five minutes total. The result is delightful and really special!
Note: You can also make this with crab! It’s equally delicious!!
¾ cups warm lobster meat (Note: one lobster will make 2-3 servings)
1 Perfect Poached Egg per serving
1/2 toasted English muffin per serving
1/4 cup Lemon Butter Hollandaise Sauce per serving (recipe below)
Special Equipment: Egg Poacher Skillet
While the water simmers for the poached eggs, make the Lemon Butter Hollandaise Sauce. When the Hollandaise is done, drop the eggs into the simmering water, and toast the English muffins. Faster than you could think, everything will be all set. Drain the poached eggs, season the eggs and trimmed artichoke bottoms to taste with salt and pepper.
To assemble: Place 1/2 toasted English muffin on a plate followed by some lobster and on top of that, then the poached egg. To finish it off, add a generous amount of Hollandaise sauce and some more lobster to garnish.
Note: The Entertaining Recipes e-Cookbook has a video which demonstrates how to make the perfect poached egg.
Filed under: Breakfast
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