Lobster Eggs Benedict

I love all things lobster, so when I read this recipe I knew it was right up my alley. This benedict is a great, special treat and has a light, favorable sauce that offers a refreshing alternative to the traditional gloppy, fatty benedict sauce. 

Ingredients:

  • 2 lobster tails
  • 2 tablespoons margarine 
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons Old Bay seasoning
  • 2 shallots, minced
  • 1 capful of cognac or brandy (I used whiskey and it turned out pretty tasty)
  • 2 1/2 cups non-fat half-and-half
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh chives, chopped
  • zest of 1 lemon
  • salt and pepper
  • 2 English muffins, split and toasted
  • 4 eggs, poached

Directions:

1. Gently pull lobster from its shell. Set the shells aside, don’t discard. Melt margarine and olive oil in saute pan over medium heat. Once butter is melted, add lobster, sprinkle Old Bay over the tails, and cook for 3-5 minutes depending on the size of the tail. You want to make sure the meat turns pink on the outside and is white, not translucent, in the center. Don’t overcook! You’ll be so sad if your lobster is rubbery…

saute lobster

2. Pull out the meat and let rest on a side dish. Add the shallots to the remaining margarine and oil, and cook for a couple minutes until the shallots turn translucent. Add the reserved lobster shells to the shallots in the pan and cook, on low, for 3 minutes.

shallots and shells

3. Pull the pan off the heat and carefully add the alcohol. Even though it looks great when Bobby Flay adds alcohol and creates a giant flame on Food Network, the chances of burning down your house are a bit high if you attempt the same feat. Place the pan back on the flame at medium and cook until the liquid is almost all evaporated, about 3 minutes. Add the half-and-half and let the sauce reduce by half, stirring occasionally. 

cream and sauce

4. Strain the sauce into a smaller sauce pot and add the tarragon, salt and pepper and zest. Keep warm on low to medium low.3. Pull the pan off the heat and carefully add the alcohol. Even though it looks great when Bobby Flay adds alcohol and creates a giant flame on Food Network, the chances of burning down your house are a bit high if you attempt the same feat. Place the pan back on the flame at medium and cook until the liquid is almost all evaporated, about 3 minutes. Add the half-and-half and let the sauce reduce by half, stirring occasionally. 

strained sauce

5. Now is the time to toast up your English muffins and poach your eggs. Once those are ready, add your reserved lobster back to the strained sauce. I sliced my lobster to make it go a bit farther, but if you prefer your tails whole, go for it! Let the lobster soak in its saucy bath for about 3 minutes until the meat is warmed through. Layer your warm lobster between the toasty English muffin and the poached egg, top with sauce and chopped chives. Enjoy!

Adapted from a Williams-Sonoma recipe.  

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2 thoughts on “Lobster Eggs Benedict

  1. Workout Ace says:

    I was wondering if you ever considered changin the structure of your site?
    Its very well written; I love what youve got to say.
    But maybe you could a little more in the way of content so people could connect witrh it better.

    Youve got an awful lot of text for only having 1 or two
    pictures. Maybe you could space it out better?

    • Lauren says:

      Hi Ace, I haven’t considered doing that, but I know a lot of successful food/cooking blogs do follow that structure. My concern has been that readers wouldn’t be interested and instead would just want a quick recipe. I’ll give it a go on a couple of my newer posts and please let me know what you think! In the meantime, check out my video and you’ll see the real, although very goofy, me. Have a great day!

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