Recipe courtesy of Paul Williams
Episode: Dining on Deck
Total:
20 min
Active:
5 min
Yield:
5 servings
Level:
Easy

Ingredients

Directions

Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.

In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.

Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.

Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.

For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.

IDEAS YOU'LL LOVE

Microwave Cornbread Eggs Benedict

Recipe courtesy of George Duran

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Lobster Mac and Cheese

Recipe courtesy of Lee Pinto

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Easy Lobster Paella

Recipe courtesy of Ina Garten

Lobster Cobb Salad Rolls

Recipe courtesy of Ina Garten

Lobster Mac and Cheese

Recipe courtesy of Bobby Flay

Lobster Roll

Recipe courtesy of Gregory Marchand

Lobster Rolls

Recipe courtesy of Jamie Deen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking