lobster benedict

How To Make lobster benedict

• 1

  In a large saute pan, add thyme sprigs, 3 pounds melted butter and, on a low medium flame heat, the split tails flesh side down. Cook just until flesh has become firm.
• 2

  Turn tails over so that the shell side is down to finish (low and slow is the key, we don’t want to “fry” the tails). Let sit at room temp till when cool enough to handle, remove tails from shell and reserve.
• 3

  Whisk the egg yolks, vinegar and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume
• 4

  Now place the bowl over a saucepan containing barely simmering water, the water should not touch the bottom of the bowl.
• 5

  Continue to whisk rapidly beimg careful not to let the eggs get too hot or they will scramble as you slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and again doubled in volume
• 6

  Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use
• 7

  To Assemble: Split and toast your favorite brand English muffin, place two pieces of the poached lobster tail on each muffin (they should curve the same way as the edge of the muffin creating a perfect circle for your poach eggs to sit in).
• 8

  Top with poached eggs with the champagne hollandaise and enjoy!
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