Lobster Eggs Benedict Food

CLASSIC EGGS BENEDICT

Steps:

• Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
• Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
• Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
• Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
• Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
• Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.

LOBSTER EGGS BENEDICT

Steps:

• Bring 1 inch of water to a boil in a large covered pot. Plunge the lobster into the pot, cover, allow water to return to a boil, and cook for 8 to 10 minutes.
• Remove the lobster, and let it sit until cool enough to handle. Remove the meat from the shells.
• Melt the butter in a medium saucepan over low heat, then add the champagne, and simmer for 1 minute.
• Turn off the heat, add the lobster, and let it sit while you prepare the rest of the meal.
• To prepare the hollandaise sauce, melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.
• Combine the egg yolks, lemon juice, salt, and dry mustard or cayenne pinch in a blender. Pulse and drizzle in the butter. The mixture will begin to thicken. If the sauce is too thick, add a few drops of warm water. Taste and adjust the seasoning . Transfer the sauce to a container nesting in ab olw of hot water to keep it warm while you continue.
• Toast the English muffins, and keep them warm.
• To poach the eggs, heat 2 to 3 inches of water in a deep, small skillet until almost boiling. Add the vinegar and salt. Crack the eggs into 2 smalls cups and carefully slide on at a time into the simmering water. Reduce the heat if necessary, to keep the water just below a simmer. At this point, cover the pan or begin to spoon water over the tops of the eggs. cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove the eggs with a slotted spoon and press against a paper towel to drain any excess water.
• To assemble, place each English muffin half on a plate. Then, top with arugula, lobester meat, and then a poached egg. Top each half with 4 tbs of the hollandaise, and serve immediately. if you're inclined, garnish with Ossetra or Servuga caviar, or simple chives.

LOBSTER EGGS BENEDICT

Steps:

• Cook lobster in boiling water for 2 to 3 minutes. Drain and allow to cool. Remove meat from tails and claws. Dice and set aside.
• Over a double boiler or bain marie at a low boil whisk together egg yolks and water until light in colour, fluffy, and slightly thickened. In a thin stream, add lobster oil to egg mixture while constantly whisking. Fold in diced lobster meat, add a little lemon juice and adjust seasoning. Keep warm. Just before serving stir in freshly chopped chervil.
• In a shallow fry pan full of rapidly simmering water, add white vinegar. Break each egg into a cup and gently slip the egg into the pan. Stir the water to form a whirlpool. The vinegar will help to congeal the egg whites while the water movement will help to form a neat oval shape.
• The eggs will need about 3 minutes and are cooked when the egg whites look opaque. Remove the eggs from the pan with slotted spoon and drain on a clean tea towel.
• Place lobster shells in a plastic bag and with a heavy rolling pin crush the shells. (The plastic bag will prevent a mess.)
• In a large pot heat vegetable oil until very hot. Carefully place lobster shells in the pot and cook, stirring constantly for 10 to 15 minutes. Add vegetables and allow to cook for another 5 minutes. Deglaze with white wine. Continue to cook for 15 to 20 minutes, stirring occasionally. Add grapeseed oil and reduce heat to medium. Cook, stirring for 25 to 30 minutes.
• Remove from heat and allow to cool. Allow to sit at room temperature overnight to ensure flavours will infuse.
• Next day, strain oil through a cheesecloth lined sieve or a paper coffee filter into a clean container with a tight fitting lid. The lobster oil can be kept refrigerated for up to one month.
• In a small bowl with a fork, stir together yeast and sugar in potato water until dissolved. In a large bowl, blend milk, potato, and oil together. Add yeast mixture to milk mixture. Add 2/3 flour to yeast/milk mixture. Beat until smooth and add salt. Little by little add the rest of the flour.
• Turn onto a clean flat surface and knead 10 minutes or until smooth. Roll dough into ball and place into an oiled bowl. Cover with plastic wrap and a towel. Place bowl in warm spot and allow to double in bulk. Punch down and knead lightly. Let rest 5 minutes.
• Roll out to ½ inch thick. Cut with a 4-inch round cutter. Press both sides in cornmeal. Cover and allow to almost double in size. Cook on a low heat, non-greased griddle for about 20 minutes. Turn occasionally to avoid ballooning. Press down after turning. Cook until sides are dry.
• Place the poached egg on top of the toasted english muffin and spoon hollandaise sauce over top. Garnish with herbed salad.