![LobsterEggsBenedict_Plated_0864](-/media/images/united-states/widen/recipes/lobstereggsbenedict_plated_0864.jpg?h=875&width=2000&udi=1&cropregion=0,670,5000,2860)
Lobster Eggs Benedict
Lobster Eggs Benedict
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Ingredients
Ingredients
3 fresh lobster tails (about 1 pound total)1/4 cup rice vinegar
1 gallon ice water
Spinach:
1 shallot, peeled, finely diced2 tablespoons butter
8 cups fresh spinach leaves, large stems removed
Salt and freshly ground black pepper
Hollandaise Sauce:
1 cup unsalted butter1/2 cup dry white wine
1 tablespoon white wine vinegar (preferably tarragon infused)
1 shallot, peeled and finely diced
1 teaspoon dried tarragon
1 tablespoon water
3 egg yolks
1 tablespoon fresh lemon juice
Large pinch salt
1 tablespoon chopped fresh tarragon*
1 tablespoon chopped fresh chives*
Ingredients
1 tablespoon butter
8 large eggs
1 tablespoon white wine vinegar
4 English muffins, split and toasted, lightly buttered
Preparation Method
To cook lobster:
- In 4-quart saucepan over High heat on Wolf cooktop, bring 3 quarts water to a rapid boil.
- Add vinegar.
- Place lobster in water for 4 to 5 minutes.
- Carefully remove from water with tongs and place in ice water immediately to stop the cooking process.
- Carefully cut meat out of each tail.
- Set meat aside.
- This may be done a day ahead, covered and placed in the Sub-Zero refrigerator.
To make spinach:
- In a 12-inch sauté pan over medium high heat on Wolf cooktop, melt butter.
- Add shallot and sauté until lightly brown.
- Add spinach and cook until fully wilted.
- Remove from heat, straining excess liquid if needed.
- Set aside.
- This may be a prepared a few hours in advance.
To make hollandaise sauce:
- In 1 quart saucepan over low heat on Wolf cooktop, place butter.
- Continue to heat until butter is just melted.
- In 2-quart saucepan, combine white wine, vinegar, shallot and tarragon.
- Bring to a boil over medium heat.
- Add water.
- Whisk in egg yolks.
- Remove pan from heat.
- In a very slow stream, whisk in the warm melted butter.
- The sauce will thicken slightly as you whisk.
- Add lemon juice, tarragon and chives to the sauce.
- Keep sauce just barely warm until time to use.**
To assemble lobster eggs benedict:
- Warm drained spinach in sauté pan gently over low heat.
- Slice cooked lobster tail meat into 8 slices.
- Heat very gently in sauté pan with 1 tablespoon butter.
- Toast English muffins on baking sheet in oven with broiler.
- Butter lightly and keep warm.
To poach eggs:
- In 6-quart stockpot over High heat on Wolf cooktop, bring 3 quarts water to a rapid boil.
- Add vinegar to the water.
- Crack eggs, one at a time, into a small bowl and gently place in simmering water.
- Repeat with remaining eggs.
- Allow to poach for about 3 minutes, or until the whites have cooked through, but the yolks are still liquid.
- While eggs are poaching, assemble the eggs benedict by placing a small amount of the spinach on each of the muffin halves.
- Top each with lobster.
- Carefully remove the eggs with a slotted spoon and allow the excess water to drain off each egg before placing on warm spinach and warm lobster on toasted English muffin.
- Top each with 1 tablespoon hollandaise sauce and serve immediately.
- Makes 4 servings.
*1 teaspoon dried herb can be substituted for 1 tablespoon fresh herb.
**The hollandaise sauce can be made on a Wolf electric, gas or induction cooktop because the low simmer is low enough to not overheat the eggs. If a non-Wolf cooktop is being used, then a double boiler is suggested for the combining of the hollandaise sauce.