Lobster Benedict
April 28, 2022
: 1-2
: 20 min
: 30 min
: Intermediate
Taking brunch to a new level.
Ingredients
- Lobster Benedict:
- 4oz cooked lobster meat
- 1 English Muffin, spilt in half
- 2 slices deli ham
- 2T chives, chopped
- 2 eggs, poached
- Hollandaise:
- 10 tablespoons (142g) unsalted butter (if using salted butter, skip the added salt)
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt, divide
- 1/8 teaspoon cayenne, optional
Directions
- Step 1 Hollandaise Sauce:
- Step 2 Melt the butter slowly in a small pot.
- Step 3 Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color.
- Step 4 Transfer the melted butter to a glass measuring cup with a spout so it’s easy to pour in a thin stream. Remove the plug from the blender lid. Turn the blender speed to low and with the blender running, slowly drizzle in the melted butter.
- Step 5 Continue to blend for another couple seconds after the butter is all incorporated.
- Step 6 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste.If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
- Step 7 Store until needed in a warm spot, e.g. next to the stove top. Use within 30 minutes or so.
- Step 8 Poached egg:
- Step 9 Bring a large pot of water to a boil then reduce heat to low. Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites. Transfer the egg to a small ramekin or bowl. Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water.
- Step 10 Lobster Benedict:
- Step 11 Toast English Muffin and put on serving plate. Top with deli ham (you can heat ham in skillet if you’d like warm and crispy). Next top with cooked lobster (again, you can warm in skillet if you’f prefer meat warm). Top lobster meat with poached egg and drizzle hollandaise sauce over the top. garnish with fresh chopped chives. Serve and enjoy!
Lobster Huevos Rancheros
April 28, 2022
: 1-2
: 10 min
: 25 min
: 35 min
: Easy
A New England spin on a classic Mexican ranch-style breakfast.
Ingredients
- Refried black beans:
- 1 15oz can of black bean
- 1 cup of water
- 1/2 large onion diced
- 1 garlic clove minced
- Dash of cumin
- salt and pepper to taste
- Rancheros sauce:
- 1 t olive oil
- 1/2 large onion diced
- Dash of salt and pepper
- Dash of cumin
- 1 large tomato diced
- 1 garlic clove minced
- 1 jalapeno minced
- 3 oz fresh cooked lobster meat
- 2 eggs
- 1 T cotija cheese
- 1 T cilantro
- 2 corn tortillas
- 1/2 lime sliced
Directions
- Step 1 To make refried black beans – In a medium saucepan, add onions, garlic, jalapeno, cumin, black beans, salt, pepper and water. Bring to a boil and then simmer on low until the vegetables are softened and the beans are creamy, about 10 minutes. Smash with a potato masher. Remove from heat and set aside.
- Step 2 To make rancheros sauce – Add olive oil to skillet over medium heat. Add onion and sauté for a few minutes. Add garlic and saute for 30 seconds. Stir in cumin, salt and pepper and tomato and bring mixture to a simmer. Simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
- Step 3 Add butter to another skillet then add lobster meat and heat until coated. Remove from heat and set aside.
- Step 4 Heat oil and butter in a nonstick pan and fry the eggs sunny-side up. Season with salt and pepper.
- Step 5 Turn gas burner on high and using tongs place corn tortillas on burner and warm for 10 seconds on each side. It’s ok to see a slight char on tortillas.
- Step 6 Place tortillas on plate and top with beans, rancheros sauce, lobster and eggs. Garnish with cilantro, cotija and lime. Serve and enjoy!
