Lobster Benedict
A friend of Jack & mine posted a picture of Crab Benedict from a restaurant a couple of days ago and that got me to thinking about making a yummy Benedict breakfast.
I have never made the perfect hollandaise, but I knew Julia Child wouldn't steer me wrong, so I attempted to make her recipe. I was right! It was that perfect rich, buttery, creamy goodness. I don't know why I hadn't tried her recipe sooner.
I've tried several times to make hollandaise and failed every time, but this morning, every bit of the hollandaise was just perfect. I couldn't believe it! I DID IT! I made homemade hollandaise!
For the rest of the Benedict, I decided to use lobster rather than crab cause lets face it, lobster is so richer than crab and would go perfect with that richness of the hollandaise.
As my husband took a bite, he said, "Oh my God that's good!" I then asked if he liked this better than the regular eggs Benedict and of course he did.
I hope you all try this one!
for the hollandaise sauce:
from Mastering the Art of French Cooking
makes about 1-1/2 cups sauce
12 tablespoons unsalted butter
2 tablespoons cold unsalted butter, divided
3 large egg yolks
1 tablespoon cold water
1 tablespoon lemon juice, plus extra to taste
kosher salt
ground white pepper
Cut 6 ounces of butter into pieces and melt in a small saucepan over low heat. Set aside.
In a medium-weight saucepan, beat the egg yolks for about 1 minute, or until they become thick and sticky.
Add the water, lemon juice, and a large pinch of salt, and beat for half a minute more.
Add 1 tablespoon of cold butter, but do not beat it in. Place the saucepan over very low heat and stir the egg yolks with a whisk until they slowly thicken into a smooth cream. This will take 1 to 2 minutes. If they seem to be thickening too quickly, immediately plunge the bottom of the pan in cold water, beating the yolks to cool them. Then continue beating over heat. The egg yolks have thickened enough when you can begin to see the bottom of the pan between strokes, and the mixture forms a light cream on the wires of the whisk.
Immediately remove from heat and beat in the remaining tablespoon of cold butter, which will cool the egg yolks and stop their cooking.
While beating the egg yolks with a whisk, slowly add the melted butter, a few drops at a time, until the sauce begins to thicken into a very heavy cream. Then add the butter a little more rapidly and continue beating. Omit the milk solids at the bottom of the saucepan.
Season the sauce to taste with salt, pepper, and lemon juice. Serve warm.
To keep the sauce warm before serving, place in a pan of lukewarm water.
for the eggs benedict:
1 tablespoon unsalted butter
kosher salt
2 english muffins, split in half (I didn't have English muffins, so I used sourdough bread slices I had on hand)
4 large eggs
a few drops of white vinegar
8 ounce lobster tail, chopped
hollandaise sauce
chives (for garnish)
In a shallow sauce pan, warm lobster in butter over low heat.
Preheat oven to 450°F. Arrange the bread on a baking sheet. Bake until toasted, about 5 minutes.
Fill a wide, shallow saucepan with 2 inches of water. Add a few drops of vinegar to the water. Bring the water to a simmer. Crack one egg into a bowl. When the water is simmering, hold the bowl closely over the water and let it fall in. Immediately and gently push the white over the yolk with a spoon. Maintain the water at the barest simmer and proceed with the other eggs in the same manner.
After 3 minutes, remove the first egg with a slotted spoon and place on a paper towel lined plate. The white should be set, the yolk still soft to the touch. Remove the rest of the eggs as they are done.
Place 2 muffin halves on each plate. Divide the crab among the muffins. Place one egg on each muffin. Top each egg with a generous amount of hollandaise sauce. Sprinkle with chopped chives. Serve immediately.
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