Lobster Eggs Benedict
Go all out for mom with this twist on eggs benedict.
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Lobster Eggs Benedict:
Ingredients:
1 buttermilk biscuit, split
2 poached eggs
One-third pound poached lobster, removed from the shell
2 tbsp hollandaise sauce (can add red hot vinegar and/or fresh tarragon for bolder flavor) 1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Half pound fresh spinach, washed & dried
Salt & pepper to taste
Directions:
- Poach 1.5 lb lobster in boiling, salted water, about 5 minutes per pound. Remove and allow to cool before removing meat from the shell.
- Heat olive oil in a skillet; add shallot until lightly browned, and then add fresh spinach and saute until leaves are wilted (spinach will reduce by about one-third). Season to taste with salt & pepper.
- To plate, top each biscuit half with spinach, lobster meat, poached egg and garnish with hollandaise sauce and fresh chopped tarragon. Enjoy!
For more great recipes check out iMag's Food Section.
Glenn Harris is the Chef/Owner of The Smith, Jane Restaurants, NYC.
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