Lobster Eggs Benedict

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
5 servings
Level:
Easy

Ingredients
  • 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
  • Paprika
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.


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    Unfortunately I have to agree with one of the other reviewers and say that this sauce was awful. I threw it away. It was nowhere close to the taste or consistency of hollandaise. There was nowhere near enough sauciness. I have to wonder if someone forgot an ingredient and lines in the instructions! The rest of it sounds good, but I abandoned the whole recipe after looking at and tasting the sauce. I have never been let down by a Food Network recipe before. Bummer.
    I can't believe this was #1 on Google.
     
    This is the worst recipe for any kind of eggs benedict I have ever seen.
     
    DO NOT MAKE ANY OF THIS THE WAY THEY SAY!
     
    First, find out how to make hollandaise sauce properly (not this way!).
     
    Then, figure out how to properly poach an egg.
     
    Then you can tinker with the flavor.
    For Mother?s Day brunch, I easily made this for my mother and wife. When tasting it, they went especially crazy, because I didn?t tell them the secret seagoing ingredient.
     

     
    The lobster doesn't overpower the other flavors; it just spins the taste of this normally rich dish, adding an exceptional elegance to it.
     

     
    I added a squeeze of lemon to the cooking lobster?s butter bath.
     

     
    Serve with cut fruit and freshly squeezed orange juice.
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