Maine Lobster Benedict
Ingredients (Serves 8)
8 English muffins, split in half and toasted (go with a bed of sauteed greens for GF option!)
1 bunch asparagus spears, steamed until just tender
2 pounds cooked lobster meat, cut into large pieces (our picked claw & knuckle meat is a great option!)
2 tablespoons butter
8-16 eggs, poached
For Hollandaise Sauce:
2 sticks unsalted butter
4 egg yolks
2 tablespoons freshly squeezed lemon juice
Dash of cayenne pepper
To prepare the Hollandaise Sauce:
Melt the butter in a double-boiler on 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 just heated, and portion on top of the English muffins. Add a poached egg to each muffin half, and top with Hollandaise Sauce.
Sauteed kale, spinach or chard makes for a great muffin substitute for a gluten-free option!
Pairs well with fresh squeezed mimosas. Cheers!