This one's for you Meredith!
Lobster Eggs Benedict
"Naughty" bathed in a decadent seafood cream sauce.
"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)
- 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
- Preheat Broiler
- Slice lobster meat crosswise into roughly 1/2 inch slices
- 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!)
- Split and lightly butter each halved english muffin. Broil until golden. Turn off broiler and cover with foil to keep warm.
- 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.)
- 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!