Lobster Tail Eggs Benedict

 Lobster Tail Eggs Benedict

Serves 2 people (2 Eggs Benedict's per person)

2 English muffins

4  Large or extra large eggs

1 tablespoon fresh chives, chopped


Butter Poached Lobster Tails

1 half pound lobster tail, uncooked and defrosted if frozen

1 cup or 2 sticks of butter


Hollandaise Sauce

4 Egg yolks, no whites

1 1/2 sticks of butter 

3 Tbsp. lemon juice

1/4 tsp. cayenne or paprika


Toast split English muffins in either a toaster, toaster oven or broil in an oven.

PREPARING LOBSTER TAIL:

Using a pair of scissors, cut down the full length of the underside of the lobster tail.

Gently pull the meat out from the shell.  Pat the tail dry with paper towels.  

Add butter to a medium saute pan and melt the butter over medium heat.  Once the butter is melted and hot, add the lobster tail and cook for 3-4 minutes on each side.

Once the lobster is completely cooked through, place onto a cutting board and roughly chop into chunks. Set aside.


POACHING EGGS:

Bring a large saucepan with water to a boil. Add vinegar. Once the water is at a boil, drop in 4 whole eggs and cook for 4 minutes for soft and 6 minutes for hard. 

HOLLANDAISE SAUCE:

While the eggs are poaching in the water, put 4 egg yolk (no whites) into a blender.  

Add 3 Tbs. of lemon juice, cayenne or paprika and blend for 3 seconds.  

Melt in the microwave or stove top 1 1/2 sticks of butter. Slowly drizzle the hot butter into the top of the blender while it is on. Once all of the butter is in the blender, turn off the blender.  

ASSEMBLE:

Place toasted english muffins on a plate and top with lobster tail pieces. Add the poached eggs over the lobster meat and drizzle with hollandaise sauce.  Garnish with chives.




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