We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Preheat the broiler.
Remove the claws, knuckles, and tail from each lobster body and reserve the bodies for another use. Remove the meat from the claws, knuckles, and tails and reserve the shells. Cut the tail meat crosswise into ½-inch-thick slices; refrigerate along with the claw and knuckle meat until ready to use.
Melt 4 tablespoons of the butter in a sauté pan over medium heat. Add the shallots and cook until translucent, stirring occasionally, about 3 minutes. Add the reserved lobster shells and cook until the shallots are golden and any liquid has evaporated, stirring occasionally, about 5 minutes.
Off the heat, add the cognac, then return the pan to the stove and cook until the liquid has almost evaporated, about 3 minutes. Add the cream and cook until reduced by half and thickened, about 7-10 minutes. Meanwhile, set up a double boiler over very low heat. Strain the sauce through a fine-meshed sieve into the double boiler. Add the tarragon and lemon zest. Season with salt and pepper, to taste.
Lightly spread the cut sides of each brioche half with 1 teaspoon of the butter and broil until golden, 3-5 minutes. Turn off the broiler, cover the brioche halves with aluminum foil and keep warm in the oven.
Fill an egg-poaching pan with ½-inch water and bring to a simmer over medium heat. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a plate and repeat with the remaining eggs.*
Add the reserved lobster meat to the sauce and heat until warmed through, about 3 minutes. Place 2 brioche halves on each of 4 plates. Using a slotted spoon, transfer the lobster meat to the brioche halves, dividing evenly. Top each with an egg, some of the sauce, and the chives. Serve immediately.
Lobster Eggs Benedict
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Lobster eggs benedict is a decadent brunch dish. Toasted brioche is topped with broiled lobster tail, a poached egg, and Hollandaise flavored with crab meat.
Welcome to Day 4 of BrunchWeek 2019, hosted by Love and Confections and A Kitchen Hoor's Adventures. We have 35 bloggers from around the United States sharing over 140 of their best Brunch recipes.
We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more!
Eggs benedict is one of my husband's favorite brunch dishes. While I'm likely to order something sweet, like French toast, he's more likely to order something savory. I've made other variations on eggs benedict in past BrunchWeeks.
This one is perfect for a celebratory brunch, whether it's an engagement, a pregnancy announcement, a new baby, or other special occasion.
Instead of an English muffin, I used a thick slice of brioche bread. The bread is topped with broiled lobster tail meat. I'm too squeamish to boil a whole live lobster, so I bought frozen lobster tails from the seafood counter of my supermarket.
That is topped with the traditional poached egg, and Hollandaise sauce flavored with crab meat. As I mentioned in my poutine recipe, I prefer to make my Hollandaise over a double boiler for a lighter, more delicate sauce, but others prefer the blender method.
The most difficult part of this recipe is timing everything correctly to have each part ready at about the same time. It helps to have a second set of hands in the kitchen helping, otherwise, cover things with foil to keep them warm.
The inventor of eggs Benedict remains a bit of a mystery as there are conflicting accounts attributing the recipe to several different origins. A popular account says that Charles Ranhofer, a chef in Lower Manhatten&rsquos Delmonico&rsquos, came up with the recipe and named it after the picky patron that inspired it.
Another account suggests it was formalised at The Waldorf Hotel after a hungover Wall Street broker customed order the combination. The hotel&rsquos chef was so impressed with the dish, he added it to the hotel&rsquos menu. (This is my personal favourite of the origin stories.)
So, uh, basically&hellipI don&rsquot know who invented eggs benedict, but neither does anyone else!
1. Cook lobster in boiling water for 2 to 3 minutes. Drain and allow to cool. Remove meat from tails and claws. Dice and set aside.
2. Over a double boiler or bain marie at a low boil whisk together egg yolks and water until light in colour, fluffy, and slightly thickened. In a thin stream, add lobster oil to egg mixture while constantly whisking. Fold in diced lobster meat, add a little lemon juice and adjust seasoning. Keep warm. Just before serving stir in freshly chopped chervil.
For the Poached Eggs
1. In a shallow fry pan full of rapidly simmering water, add white vinegar. Break each egg into a cup and gently slip the egg into the pan. Stir the water to form a whirlpool. The vinegar will help to congeal the egg whites while the water movement will help to form a neat oval shape.
2. The eggs will need about 3 minutes and are cooked when the egg whites look opaque. Remove the eggs from the pan with slotted spoon and drain on a clean tea towel.
For the Lobster Oil
1. Place lobster shells in a plastic bag and with a heavy rolling pin crush the shells. (The plastic bag will prevent a mess.)
2. In a large pot heat vegetable oil until very hot. Carefully place lobster shells in the pot and cook, stirring constantly for 10 to 15 minutes. Add vegetables and allow to cook for another 5 minutes. Deglaze with white wine. Continue to cook for 15 to 20 minutes, stirring occasionally. Add grapeseed oil and reduce heat to medium. Cook, stirring for 25 to 30 minutes.
3. Remove from heat and allow to cool. Allow to sit at room temperature overnight to ensure flavours will infuse.
4. Next day, strain oil through a cheesecloth lined sieve or a paper coffee filter into a clean container with a tight fitting lid. The lobster oil can be kept refrigerated for up to one month.
For the English Muffins
1. In a small bowl with a fork, stir together yeast and sugar in potato water until dissolved. In a large bowl, blend milk, potato, and oil together. Add yeast mixture to milk mixture. Add 2/3 flour to yeast/milk mixture. Beat until smooth and add salt. Little by little add the rest of the flour.
2. Turn onto a clean flat surface and knead 10 minutes or until smooth. Roll dough into ball and place into an oiled bowl. Cover with plastic wrap and a towel. Place bowl in warm spot and allow to double in bulk. Punch down and knead lightly. Let rest 5 minutes.
3. Roll out to ½ inch thick. Cut with a 4-inch round cutter. Press both sides in cornmeal. Cover and allow to almost double in size. Cook on a low heat, non-greased griddle for about 20 minutes. Turn occasionally to avoid ballooning. Press down after turning. Cook until sides are dry.
1. Place the poached egg on top of the toasted english muffin and spoon hollandaise sauce over top. Garnish with herbed salad.
Lobster Eggs Benedict
Lobster is prominent on Nova Scotia menus, and at Keltic Lodge Resort, it even stars on the brunch menu.
- 1 can frozen lobster thawed and well drained
- 1 teaspoon chopped fresh tarragon (or 1/2 tsp/2 mL dried)
- 1 teaspoon vinegar
- 8 eggs
- 4 English muffins
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons diced shallots
- 2 teaspoons diced onions
- 1/4 teaspoon peppercorns
- 1 bay leaf
- 4 egg yolks
- 1/3 cup butter melted
- 1/4 teaspoon salt
Nutritional facts Per serving: about
- Sodium 957 mg
- Protein 36 g
- Calories 572.0
- Total fat 32 g
- Cholesterol 672 mg
- Saturated fat 15 g
- Total carbohydrate 30 g
- Iron 26.0
- Folate 60.0
- Calcium 21.0
- Vitamin A 38.0
- Vitamin C 2.0
Hollandaise Sauce: In small saucepan, bring wine, lemon juice, vinegar, shallot, peppercorns and bay leaf to simmer over medium heat simmer until reduced to about 1/4 cup (50 mL).
Strain into heatproof bowl to make 2 tbsp (25 mL), pressing then discarding solids. Whisk in egg yolks. Place bowl over saucepan of hot (not boiling) water cook, whisking, until thickened and pale yellow, about 4 minutes. Remove from heat whisk in butter, 2 tbsp (25 mL) at a time, then salt. Keep warm over just hot water whisk in up to 2 tbsp (25 mL) water to loosen before serving if necessary.
Meanwhile, in saucepan or microwaveable container, warm lobster and tarragon over low heat or on high for 1 minute.
Meanwhile, pour enough boiling water into large skillet to come 3 inches (8 cm) up side return to boil. Add vinegar reduce heat to gentle simmer. Break eggs, 1 at a time, into small dish and gently slip into water. Poach to desired doneness, about 3 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.
Meanwhile, cut muffins horizontally in half and toast. Place 2 halves, cut side up, on each plate. Top each half with lobster, poached egg and Hollandaise Sauce.
Poach the lobster
- Melt the butter in a medium saucepan over low heat until it begins to simmer, 7 to 8 minutes. Add the garlic, lemon juice, and 1/2 tsp. salt. Return to a simmer over low heat, stirring occasionally.
- Meanwhile, remove the lobster meat from the shells. Cut the lobster into bite-size pieces, and add it to the simmering butter. Poach the lobster, maintaining a gentle simmer over low heat and stirring occasionally, until the meat is opaque and cooked through, 5 to 6 minutes. Remove the pan from the heat, cover, and set aside to keep warm.
Make the sauce
- In a small bowl, beat the yolks and lemon juice with a fork. Transfer the mixture to a blender, and blend on high speed until frothy and bright yellow, about 1-1/2 minutes. With the blender on high speed, slowly drizzle in the warm poaching liquid, and blend until the mixture thickens, about 1-1/2 minutes. Transfer to a medium bowl, and fold in the cayenne and tarragon. Season to taste with salt. Set aside.
Poach the eggs and serve
- Fill a medium saucepan two-thirds full with water, stir in the vinegar, bring to a boil over high heat, and then reduce to a gentle simmer.
- Meanwhile, put one English muffin half cut side up on each of 4 serving plates. Drizzle about 2 tsp. of the remaining warm poaching liquid over each muffin.
- Break the eggs into separate shallow cups or ramekins, and slide into the water. Poach the eggs, maintaining a gentle simmer, until the whites are firm but the yolks are still runny, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, gently blot the bottoms dry with paper towels, and transfer to the muffins. Divide the lobster evenly among the plates, spooning it over the eggs, and top the lobster with about 2 Tbs. of the sauce. Serve immediately, passing the remaining sauce at the table.
If the sauce becomes too thick, thin it by whisking in hot water 1 tsp. at a time until you reach the desired consistency.
Lobster Eggs Benedict
From the Local Food + Local Chefs 2014 Recipe Collection, this Lobster Egg Benedict is an awesome spin on a classic brunch favourite.
Ingredients (Hollandaise Sauce)
|1/2 cup||unsalted butter|
|1 tbsp||freshly squeezed lemon juice|
|sea salt to taste|
|1 lb||cooked Nova Scotia lobster|
|fresh chives for garnish|
Directions (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.
- 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 – safe a nice claw piece for the top of each egg.
- Top each 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.
Lobster Eggs Benedict
Prepare Hollandaise sauce: whisk egg yolks in small microwave-safe bowl. Add lemon juice and sugar whisk to combine. Melt butter add to yolk mixture while whisking constantly. Microwave on Medium-High (70% power) for 20 seconds whisk mixture. Microwave for another 15 seconds whisk again. Sauce will thicken and turn pale yellow. Cover to keep warm.
Bring 3 inches (8 cm) of cold water to boil. Add vinegar, if desired. Lower heat to reduce water to simmer. One at a time, break each egg into a small dish and gently slip egg into simmering water. Cook until yolks are done as desired, about 3 minutes for soft yolks.
Meanwhile, split English muffins and toast. Divide lobster meat over four English muffin halves.
Whisk egg yolks in small microwave-safe bowl. Add lemon juice and sugar whisk to combine. Melt butter add to yolk mixture while whisking constantly. Microwave on Medium-High (70% power) for 20 seconds whisk mixture. Microwave for another 15 seconds whisk again. Sauce will thicken and turn pale yellow.
For poached eggs with a compact shape, use fresh eggs and poach in simmering, not boiling, water. Adding vinegar to the poaching water can help to keep the eggs compact.
If overcooked, Hollandaise sauce can curdle. If this happens, gradually whisk curdled sauce into 2 tsp (10 mL) hot water.
Lobster eggs Benedict
If you're wondering what to make for a special brunch, this delicious lobster eggs Benedict is the perfect choice. Wonderful flavors, almost decadent, and so worth spoiling yourself (and whoever else) with.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
OK, so before I say anything else, let me just say wow. This might sound an over-statement but really, this is one of the most fantastically delicious breakfast/brunch dishes you will ever have. If just saying lobster eggs Benedict doesn't get your tastebuds going then just look at the photo.
I can still just about taste all the yumminess a couple days later. This is a truly amazing dish, and while a bit decadent (and not necessarily the cheapest buying a lobster tail), it is really worth it. At least once. OK, drooling over, let me tell you a bit more about it.
When I was a child we often had seafood as an appetizer/starter to our Christmas dinner. So last year, with my parents visiting and being in New England, we felt it only fair to have lobster to start. As you can imagine, it was delicious. This year we are going to be on our own at home and so we were talking about what to have.
We got to thinking about having a fantastic breakfast to power us through to the later lunch. From there it wasn't much of a leap to lobster eggs Benedict, with black pudding on the side for good measure.
What is eggs Benedict?
For those not familiar, eggs Benedict is poached eggs over toasted English muffins, with ham in between and topped off with hollandaise sauce. There are various iterations of the idea, like eggs florentine with spinach instead of ham, eggs Royale with smoked salmon. And all good - a tasty mix of flavors and textures that make for a great brunch.
One of the things I love about living in this area is we get some great seafood. I still find it a little weird having a lobster tank in our local supermarket, but I will gladly go with it. In most other places having a toddler who likes lobster would no doubt put you in the distinctly posh category, but here I think it is just about acceptable. Still probably a bit unusual, but hey my boy has taste.
For me, lobster eggs Benedict is such a delicious variation on the theme with the mellow flavor of the lobster going so well with everything else.
Tips for making lobster eggs Benedict
No one part of this is difficult. However the slightly tricky part is that there is a lot to do all at once. This is definitely a recipe, if you haven't made an eggs Benedict before, where you really should read the whole way through and have an idea what is coming. Nearly all the components go cold quickly so the key is trying to get it ready all together then serve up quickly. I have made hollandaise with both lemon and lime juice and both are good. I might even prefer lime, so go with what you prefer and have to hand.
You'll see I suggest using two eggs per person and using one yolk for the sauce and poach the spare white. This is partly as I hate having leftover bits of eggs around and one full egg seems enough, but feel free to have two whole eggs and save a white for something else. You will probably have a bit too much sauce for two, but you can't really split a yolk and one for two people is a bi short and hard to mix.
I've added black pudding, or blood pudding, which I know may not appeal to everyone. However it really is great if you give it a try and it works well with the rest of the ingredients. It give the whole dish a nice mix of rich and more mellow flavors, smooth and crisp textures.
As I said, we are planning to have this lobster eggs Benedict for breakfast on Christmas day but it would make a fantastic brunch treat any time. The hollandaise sauce has just the right amount of citrusy punch to compliment the rest of the ingredients. The lobster is soft and rich, the black pudding slightly crispy.
My husband certainly wasn't disappointed to test this for the sake of the blog. True the thought of having it again so soon seems a bit extravagant, but it was such a delicious dish, it now seems hard to have anything else on Christmas morning.
To prepare the lobster: first, remove the claws by twisting them at the point where they join the body, then repeat to remove the rest of the legs. To extract the claw meat, give the claw shells a sharp tap with something fairly hefty, like a rolling pin – but don’t be too heavy-handed, as the aim is to crack the shell, not smash it. Peel the shell away and pick out the meat, being careful not to pick up any bits of shell (if you don’t have a lobster pick, a skewer will do just as well). Take the meat out of the legs by using the rolling pin to push it out firmly.
Next, split the lobster in half along its length by inserting a large, sharp knife at right angles to the edge of the head and pressing down firmly. The body and tail should split lengthways. Cut through the head in the same way. You should now be able to separate the two halves. Remove and throw away the pale stomach sac, green liver, gills and the dark intestinal thread that runs the length of the tail. Remove the meat from the tail, and scrape out the soft flesh from the shell.
Now you’re ready to make the hollandaise sauce. Fill and boil your kettle, then put the butter in a small pan over a low heat and let it melt. Keep the pan warm over a very low heat, and skim off any white solids that appear on the surface of the butter. Meanwhile, half-fill a medium-sized pan (or the base of your Bain Marie, if using) with hot water from the kettle and bring it up to the boil, then reduce to a gentle simmer. Put the egg yolk, white wine vinegar, a pinch of salt and ½ tbsp iced water in a heatproof mixing bowl (or the top part of the Bain Marie), then sit it on a tea towel on the worktop to keep it steady, and use an electric whisk to mix everything together for 2 minutes, until lighter in colour. Next, set the bowl over the simmering water in the saucepan – it should sit above the water, rather than touching it - and continue to whisk for 4-5 minutes, until the mixture is very thick and pale. Take the bowl off the saucepan and add the melted butter in a very slow, thin trickle, continuing to whisk as you do so, until you have a thick, creamy sauce. Add the lemon juice and check the seasoning, adding salt if you think it’s needed (you can also whisk in a little water if the sauce seems too thick). Cover the sauce and keep it warm.
Put about 5cm of water in a saucepan, bring it to the boil and then reduce it to a low simmer. To poach the eggs, break each one gently into the water – if you’re not confident with this, you can break each egg into a ladle or small cup first, then tip it carefully into the water. Put the muffin halves or bread in the toaster while you wait for the eggs to poach (about 4 minutes). Put a piece of the toasted muffin on each of two plates, then pile each with half of the prepared lobster. Use a slotted spoon to remove the cooked eggs from their pan, then carefully sit an egg on top of each lobster muffin. Spoon the sauce over the top, sprinkle over the snipped chives and a generous grind of black pepper, then serve straight away.