Lobster and benedicts are known to intimidate due to their luxurious reputations. This benedict tries to mitigate those worries and bring these two delicate meals together. You can make the lobster tails the night before for dinner and use any leftovers for this dish the following morning.
For this recipe you will need-
- 2 whole lobster tails
- 3/4 cup unsalted butter
- 8 eggs (4 whole, 4 yolks)
- 1 lemon
- 1 French baguette, sliced
- 2 cloves garlic
- 1 tomato, sliced
- 1/4 cup red onion, thinly sliced
- cayenne pepper
- Old Bay Seasoning
- fresh cracked black pepper
Yield: 2 Servings
Step 1: Broiled Lobster Tail (Prep 10 min, Cook 10 min)
Pre-heat your broiler to high and melt 4 tablespoons of the butter on the stove.
Cut the lobster down the length of the top of the tail (I use kitchen scissors); making sure to only cut the shell and not the meat.
Pull the now open shell slightly apart.
*Stefenism: I like to carefully separate the meat from the interior of the shell so it removes easier after cooking*
Season the meat of the tails with the melted butter, cayenne, Old Bay Seasoning, black pepper, and salt to taste. I like to use a pinch of each.
Broil the lobster until the shells are slightly golden and the meat is opaque (about 10 min).
If you make this the morning of, let cool slightly, chop the meat in to bite size pieces, and then add the meat to your Benedict when ready. If you make the night before, store in your fridge and then chop and reheat in a skillet with butter before you serve breakfast the next morning.
Step 2: Hollandaise Sauce (Prep 10 min, Cook 10 min)
Melt the remaining 1/2 cup of butter (1 stick)
Place 4 eggs yolks and a tablespoon of freshly squeezed lemon juice into a stainless steel mixing bowl (stainless steel is best, but if you don't have one you can use a heat tolerant glass bowl as well. Make sure the bowl can take heat, as you will be using it as a double boiler later). Vigorously whisk the egg yolks and lemon juice until the mixture begins to thicken and appears to have doubled in volume.
Once the mixture has thickened, place on a double boiler (as discussed earlier). To do this, place your bowl over a saucepan of barely simmering water.
*Stefenism: Make sure the water does not touch the bottom of the bowl*
Continue to whisk vigorously now that you are over heat, being careful not to let the eggs get too hot as they will scramble and you'll have to start over. Slowly drizzle in the melted butter and continue to whisk until your sauce has again thickened and doubled in volume. Whisk in the same seasonings you used for the lobster (cayenne, Old Bay Seasoning, black pepper, and salt to taste) and remove from the heat.
If the mixture is too thick by the time your ready to assemble your Benedicts you can stir in a few drops of water while over heat to thin it out.
Step 3: Finishing Touches
Fill a 10-inch skillet (non-stick is preferred) 3/4 full with water and bring to a soft-boil.
*Stefenism: Add a capful of white vinegar to the water before poaching the eggs to help prevent the whites from spreading*
Once the water is at a soft-boil, reduce the heat to a simmer. Gently crack an egg into the water, taking care not to break the yolk. Repeat for the other 3 eggs. Cook for 3 1/2 - 4 minutes until the whites are cooked, but the yolk remains soft and runny.
Toast your baguette slices under the broiler. Once they are toasted rub half a clove of garlic on each.
For final dishing, place the garlic toast on the plate and add a few slices of tomato to each piece (I like to use two tomato slices on each). Top that with your lobster meat. Add the thinly sliced red onion next.
The eggs should be cooked at this point. Take a slotted spoon and begin to remove from the skillet. Make sure you let the water fully drain before plating.
*Stefenism: You can place the cooked eggs on some paper towels to help remove excess water before plating*
Add your eggs. Top everything with a healthy dose of Hollandaise and sprinkle the whole dish with some Old Bay.