Maine Lobster Benedict
Courtesy of Maine Lobster Marketing Collaborative | 4 Servings
Would you like to savor an "egg-cellent" breakfast? Look no further than this luscious take on classic Eggs Benedict, featuring rich Maine Lobster!
- 1 pound cooked Maine lobster meat
- 4 English muffins, split in half and toasted
- 12 asparagus spears, steamed until just tender
- 1 tablespoon butter
- 8 eggs, poached
- For Hollandaise Sauce:
- ½ cup (1/4 pound) unsalted butter
- 2 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- Dash of cayenne pepper
- Sea salt
To prepare 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.
To assemble Maine Lobster Benedict:
- Toast the English muffins and place 2 halves on a plate.
- Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half.
- Sauté the Maine lobster in 1 tablespoon of butter until it is heated, and portion on top of the English muffins.
- Top each muffin half with a poached egg, and dollop the Hollandaise Sauce on top.