Lobster Eggs Benedict
- Hollandaise sauce:
- 1 stick (4 ounces) butter, sliced
- 4 egg yolks
- 1 lemon, juiced
- Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
- 1 tablespoon butter
- 1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
- 10 slices, about 1/2 pound, Canadian bacon
- 5 English muffins, split
- 10 eggs
- Minced fresh parsley
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.
Recipe courtesy of Paul Williamson, Schooner Ellida, Rockland, Maine