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Lobster Eggs Benedict

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Servings: 1
Ingredients Method

Ingredients
  

Hollandaise Sauce
  • 5 Small Egg Yolks
  • 1.5 - 2 TSBP Lemon Juice
  • 1/2 Cup Melted Butter
  • Sprinkle of Cayenne Pepper
  • Sea Salt To Taste
Other Components
  • 1 1 LBS Lobster Boiled In Salt Water
  • 1 Sour Dough English Muffin
  • 1/2 Cup Arugula
  • 2 Free Range Eggs
  • 2 Sprigs of Fresh Dill
  • Splash of White Vinegar
  • Sea Salt To Taste
  • Fresh Cracked Peppercorn

Method
 

  1. Preheat your oven broiler. Start a pot of boiling water.
Hollandaise Sauce
  1. Put egg yolks in a deep metal pan or metal bowl. Add lemon juice, whisk until frothy.
  2. Place your pot (or bowl) over the pot of boiling water, and continue whisking. Do not let your pot dip into the water, or your yolks will scramble.
  3. Slowly whisk in melted butter, and continue whisking your pot over the steaming water.
  4. Add sea salt to taste, and a healthy sprinkle of cayenne pepper.
Poached Eggs
  1. In a second, shallow pot, bring water to a simmer. Splash in some vinegar.
  2. Crack an egg into a small bowl. Carefully slide the egg from the bowl into the simmering water. Repeat with the second egg.
  3. Let your eggs simmer in the water for a couple of minutes, until they feel slightly firm. Remove with a slotted spoon and place on paper towel. Season with fresh cracked pepper.
Sour Dough English Muffin.
  1. Slice, and toast under pre-heated broiler
Lobster
  1. Shell your cooked lobster. Slice the tail in half length wise.
Assembly
  1. Remove your toasted english muffin and plate. Divide arugula between each side of your english muffin. Place 1/2 lobster tail, 1 claw, and half of the knuckles per side.
  2. Carefully place your poached egg on top of the lobster.
  3. Drizzle with Hollandaise Sauce
  4. Garnish with fresh dill
  5. Enjoy!