If you are a regular reader you know I use a lot of lobster in my kitchen.
It just seemed natural to use it for breakfast.
I could have made crepes but find that to be more of a lunch option so I went with the obvious, Eggs Benedict.
The creaminess of the eggs with the lemony hollandaise sauce with sweet buttery lobster and a hint of smokiness from the back bacon is the perfect way to start the day.
I use the frozen whole PEI lobster from left over from the lobster boil for Eggs Benny. The tails are a bit larger and denser then the canned lobster.
I just take it out of the freezer, allow to warm a bit on the counter then pop into the top of the steamer and steam until warmed through. Then it is just a matter of breaking them down. A good twist removes the tail and claws from the body.
Give the tail a good squeeze with the belly side facing up. Then turn over and pull the shell open and pull out the tail meat.
For the claws it is good to have some crab crackers on hand. The shell is hard to break through and crackers make this much easier.
I save the legs for soup.
Once you have the lobster prepped you can get everything else ready starting with the hollandaise.
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water, the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
In a small pot bring water with a tablespoon of vinegar to a boil. Gently break two eggs into the boiling water and allow the egg to cook.
Using a large slotted spoon gently remove poached eggs to a plate to drain.
In a small sauté pan lightly fry 2 pieces of back bacon until nice and hot.
Meanwhile split and toast an English Muffin.
Now build your Benedict starting with the English Muffin and a slice of back bacon. Gently place the poached egg on the bacon. Now add a large dollop of hollandaise onto the egg. Top with a lobster tail.
It is a fantastic way to kick breakfast up a notch for those special occasions. Or just because!
Luxurious and decadent is required every once in a while.