Lobster Eggs Benedict Naughty or Nice

Lobster Eggs Benedict ~ Made Nice!

This one's for you Meredith!

Lobster Eggs Benedict

 "Naughty" bathed in a decadent seafood cream sauce.

Or

"Nice" in a lighter hollandaise that tastes just as rich and divine (my fav!).

They're both amazing!

Lobster Eggs Benedict Naughty & Nice

(2 Generous Servings or 4 Small)

Ingredients

• 3.5 ounces cooked Lobster Claws, Knuckles & Tails (If making "Naughty" Seafood Sauce, reserve lobster shells)
• 2 English Muffins
• Unsalted Butter for spreading on Muffins
• 4 Large Organic Eggs
• 2 Tsp. White Vinegar for Egg Poaching Water

"Naughty" Seafood Cream Sauce 

• 4 Tbs. (1/2 stick) Unsalted Butter
• 2 Shallots Minced
• 2 Tbs. Cognac or Brandy
• 2 1⁄2 Cups Heavy Cream
• 1/2 Tbs. Chopped Fresh Tarragon
• Zest of 1 Lemon (or 1 Tbs. Lemon Juice)
• Sea Salt & Freshly Ground Pepper

"Nice" Hollandaise (Lighter & so delish ya gotta try!)

• 1 Tablespoon Butter
• 3/4 Cup Buttermilk (Or add 1 Tbs. lemon juice to 1% milk, let sit 10 min. Great home-made substitute!)
• 1 Tbs. Cornstarch
• 1/2 Tsp. Salt
• Pinch Cayenne Pepper
• 1 Tbs. Lemon Juice
• 1 Large Egg 

Method

1. Preheat Broiler
2. Slice lobster meat crosswise into roughly 1/2 inch slices
3. Prepare either "Naughty" or "Nice" sauce below.(Both can be made 2 days ahead & reheated. I recommend making ahead by at least a couple of hours- allows the flavors to meld & develop!)
4. Split and lightly butter each halved english muffin. Broil until golden. Turn off broiler and cover with foil to keep warm.
5. Poach eggs:  Combine 1 1/2 inches water and 2 Tsp. vinegar in a wide 3-quart heavy saucepan and bring to a simmer. (The vinegar coagulates the egg white) Break 1 egg into a small bowl. (I use a custard cup) and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan. Poach at a bare simmer until whites are firm and yolks are still runny, about 3 minutes. Transfer eggs, as cooked, to a kitchen towel using a slotted spoon. (Avoid paper towels as the paper can end up sticking to your egg.) 
6. Arrange split english muffins on serving plates. Divide lobster meat amongst all the halves, then top each half with a poached egg. Drizzle tops generously with either Seafood or Hollandaise Sauce. If desired, garnish with fresh snipped chives. Enjoy!

"Naughty" Seafood Cream Sauce:  In a sauté pan over medium heat, melt the 4 Tbs. butter. Add the shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the reserved lobster shells (or substitute 4 oz. seafood stock) and cook, stirring occasionally, until the shallots are golden and any liquid has evaporated. Off the heat, add the 2 Tbs. cognac, then return the pan to medium heat and cook until the liquid has almost evaporated, about 3-4 minutes. Add the 2 1/2 cups cream and cook until reduced by half and thickened, about 5-6 minutes. Strain sauce through a very fine sieve. Add the 1/2 Tbs. chopped tarragon, lemon zest or juice, and salt and fresh ground pepper to taste. (Recipe Tested & Improved from Williams Sonoma)

"Nice" Hollandaise:  Melt 1 Tbs. butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden but not browned, about 30 to 60 seconds. Pour into a small bowl and set aside. Whisk 1/4 cup buttermilk, 1 Tbs. cornstarch, 1/2 Tsp. salt and pinch of cayenne in a heavy medium saucepan until smooth. Next, whisk in egg along with the remaining 1/2 cup buttermilk. Set the pan over medium-low heat and cook the sauce, whisking constantly, just until it comes to a simmer. Cook, whisking, for 15 more seconds. Remove from heat and whisk in lemon juice and the reserved butter. (Recipe Tested & Approved from Eating Well.)

 

Do you like your Lobster Eggs Benedict Naughty or Nice? Let me know which you choose!

 
Lobster Eggs Benedict

Comments

[Juliane]

Meredith, I'm SO glad you loved it! And good to know about avoiding lobster on New Year's! So funny! Happy 2012 beautiful mama! ~Juliane

[Meredith]

Very Rich and WONDERFUL!! I had originally planned on having for breakfast on New Years Day, until someone told me it was bad luck to eat lobster on New Year's because they walk backward's and you want to move forward into the new year! So had on the 2nd!! Happy New Year!

[Juliane]

You're so sweet Diane VB! Thank you! Let me know when you make:) xo's

[Juliane]

Maureen, Thank you! Let me know if you try! xo

[Maureen]

Wow! I can hear the angels singing over this one! Doesn't this look wonderful. You are one clever cook!

[Juliane]

Thank you Florentina! I might have to make it again for dinner tonight- craving again already! xo

[Ciao Florentina]

oh yum ! I'm so hungry right now it's not even funny!

[princessdianevonbrainisfried]

wooooowww weeee! Looks divine and elegant...like you! :)