How to Make Lobster Benedict

Spiny lobster season here in Florida, only 48 hours. Make the most of your catch with an interesting twist on the traditional eggs benedict.

Difficulty: Moderate

Instructions

Things You'll Need:

• lobster
• bell peppers
• onions
• celery
• tomato
• english muffin
• butter
• eggs
• tarragon
• tomato puree
• stainless bowl
• wire whip
• seasonings

1. For 2 portions, prepare the lobster mixture by first sauteing, 1oz of yellow onions,1oz scallions, 1oz each of red and green peppers in a little butter until soft.
   Add 6oz of chopped lobster meat and cook until lobster is done, season to taste with salt and fresh ground pepper and 1tbsp chopped parsley. set aside.

2. To make the choron sauce: place 3 egg yolks and 1 tbsp of cold water in a stainless steel bowl with 1tsp fresh chopped tarragon. Beat the yolks over a water bath with a wire whip until thick and creamy, slowly add 6oz melted butter into the yolks until incorporated. Add 1tbsp of tomato puree and season with salt, cayenne pepper and a little lemon. juice. Keep warm.

3. Slice tomato into 2 thick slices.
   Butter and lightly toast the English muffin.
   Add 1-2oz of the choron sauce to the lobster mixture to bind it together.

4. Place a slice of tomato on each piece of the muffin and top with half of the lobster mixture.
   Reheat in the oven.
   Place on serving plate and pour over some of the choron sauce.
   Serve with fresh fruit if desired.

Tips & Warnings

• Hollandaise takes a little practice ,read through some of the recipes you can find on this site.
• My Chef's tips are -: make sure the bowl and whip are very clean.
• Do not boil the water in the water bath and do not let the bowl with the eggs in touch the water
• Clarify the butter if you can and use at a warm temperature as not to scramble the eggs.
• Hollandaise style sauces should be kept just warm and therefore eaten within 1 hour of preparation.

[foxybj]

on 8/1/2009 I tried this yesterday, delicious and my hollandaise worked for the first time