Lobster Eggs Benedict
Prep Time
Cooking Mode
1 c. soupe tbsp olive oil
1.3 L (5 ½ cups) cup fresh spinach
2 c. soupe tbsp white vinegar
6 eggs
1 cup cup unsalted butter
½ juice and zest of lemon
2 English muffins, halved
2 meat from lobsters about 1 ¼ lb each, cooked and peeled
2 c. soupe tbsp chives
salt and freshly ground black pepper, to taste
1 c. soupe tbsp olive oil
1.3 L (5 ½ cups) cup fresh spinach
2 c. soupe tbsp white vinegar
6 eggs
1 cup cup unsalted butter
½ juice and zest of lemon
2 English muffins, halved
2 meat from lobsters about 1 ¼ lb each, cooked and peeled
2 c. soupe tbsp chives
salt and freshly ground black pepper, to taste
Directions
1In a large skillet, heat olive oil over medium-high heat. Add the spinach and cook until wilted. Season to taste. Drain the spinach and set aside on a paper towel.
2In a saucepan, bring water to a boil. Add the vinegar. Individually break each of the 4 eggs into a different ramekin. Reduce the heat to a simmer. Gently slide the eggs into the water, one at a time. Cook for 3 minutes. Remove from water with a slotted spoon and place on absorbent paper. Set aside.
3Melt the butter in a small saucepan. Remove from heat, but make sure the butter stays hot so it can be incorporate.
4Add the remaining 2 eggs, juice of ½ a lemon, and a pinch of salt to a blender. Mix on high speed for 30 to 45 seconds, until the mixture is pale and slightly foamy. Without stopping the blender, trickle in about half of the still hot melted butter and wait 30 to 45 seconds. Still without stopping the blender, trickle in the rest of the melted butter and wait 30 to 45 seconds. Set the hollandaise sauce aside.
5Toast and butter the English muffins.
6Place one half of a toasted and buttered English muffin topped with spinach on each plate. Place the meat of ½ a lobster on top of the spinach. Add a poached egg on top of the lobster, then pour over the hollandaise sauce.
7Garnish with chopped chives and lemon zest.
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