Lobster Eggs Benedict
Recette fournie par: Chef Nichole Hopkins & Chef Tony Ross from The Lobster Shack
|1/2 cup||unsalted butter|
|1 tbsp||freshly squeezed lemon juice|
|sea salt to taste|
|4||english muffins (split in half and toasted)|
|1 lb||cooked Nova Scotia lobster|
|fresh chives for garnish|
- 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.
- 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 english 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.
For Nova Scotia lobster cooking tips, click here.