Maine Lobster Benedict
- For Hollandaise Sauce:
1/2 cup unsalted butter
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
Dash of cayenne pepper
Sea salt
- 4 English muffins, split in half and toasted
12 asparagus spears, steamed until just tender
1 pound cooked Maine lobster
1 tablespoon butter
8 large eggs, poached
- To prepare the 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.
- Season to taste with sea salt. Remove
the double boiler from the heat and keep the sauce warm over
the hot water.
- To assemble Maine Lobster Benedict:
Toast the English muffins and place 2 halves on a plate.
- Cut the steamed asparagus spears in half,
and place 3 halve-pieces on each English muffin half.
- Sauté the Maine lobster in 1 tablespoon
of butter until it is heated, and portion on top of the English
muffins.
- Top each muffin half with a poached egg,
and dollop the Hollandaise Sauce on top.
Makes 4 servings.
Nutritional analysis per piece: 325 calories,
21 grams protein, 15 grams carbohydrates, 20 grams fat, 504 mg.
sodium, 1 gram fiber.
A note on Hollandaise Sauce: Home cooks fear to make Hollandaise Sauce as
often the fat from the butter and the protein from the egg yolks
separate and the sauce breaks or curdles. If this 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.
I guarantee the sauce will become smooth again. Happens to me
every time.
Recipe provided courtesy of Maine Lobster Promotion Council.
