Recipe: Lobster Benedict
FOR THE HOLLANDAISE SAUCE
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
FOR THE EGGS
4 English muffins, split
4 lobster tails, freshly shucked and sliced in half lengthwise
1 tbsp butter
1 Begin by preparing your hollandaise. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and doubled in volume.
2 Place the bowl over a saucepan containing barely simmering water (as you would melt chocolate), being careful that the water does not touch the bottom of the bowl.
3 Continue to whisk rapidly and be mindful that the eggs don’t get get too hot or they will scramble.
4 Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
5 Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use.
6 Toast the English muffins until golden brown.
7 In medium-size frying pan bring 2 ½ cm of water to a fast simmer.
8 Crack the eggs and slip them slowly into the water.
9 Cover and cook for three to five minutes.
10 Sauté the lobster in butter until it is heated through.
11 Place the English muffins on a plate and place a slice of lobster tail on top of each.
12 Carefully remove the eggs from the water and place one on top of each lobster tail.