Lobster Tail

It’s up to you … 1 or 2 per person … fresh or frozen work the same. Remove and reserve the shells, butterfly them and then pan fry them in lobster butter for 2-3 min. on each side until meat feels firm but not tough … flesh should be nice and shiny!

Lobster Butter

Clarify 1 pound of sweet unsalted butter … then cook clarified butter with the lobster shells for 10min. The butter will take on the color and taste of the lobster shell … use this to cook the tails and to build the hollandaise.

Hollandaise

In a warm bowl beat 2 egg yolks until they begin to foam. GRADUALLY add the lobster butter while continually mixing. The egg yolks will emulsify up to 1 1/2 cups of butter and the hollandaise will be rich and thick. Season with a little salt and a teaspoon of vinegar. Reserve until needed in a warm, but not hot place.

Poached Eggs

Drop egg into swirling water just below the boiling point for 3min. This will give a soft poached egg consistency.

Assembly

Assemble the Benedict on a piece of toast, small amount of undressed greens, and chopped tomato with garlic to taste. Place the cooked lobster tail on top of the greens, and place the poached egg on top of the lobster tail. Once assembled nap the benedict with hollandaise and sprinkle with freshly chopped chives.

ENJOY!!