Remember when I published a luxury style hotel breakfast with my oeufs en cocotte? Well, this lobster benedict takes the cake! If you serve this to some guests over breakfast or brunch, you will literally blow their minds away. It’s not every day, that you get to eat a special ingredient like lobster. Even if you make the classic version of eggs benedict with a fresh hollandaise sauce, the lobster just triumphs above everything.
Lobster benedict is an excellent idea if you want to pleasantly surprise someone over a birthday, an anniversary or if you have excellent taste in food. It’s not as hard to prepare is it might appear at first. Cooking time is roughly twenty minutes. In my opinion, the poaching of the eggs is probably the most difficult part of the recipe. I think it’s even harder than making the hollandaise sauce to top it with. So, who will you serve this lobster benedict to? Perhaps for yourself as a breakfast in bed!
lobster benedict in bed
I am sure any breakfast, even this lobster benedict, tastes better after an amazing night of sleep.
Lobster benedict will be a great addition to when you wake up in your luxurious bed. It’s not one of the easiest ingredients to find out there, so you’ll have to go to the fish market. Alas, but this time my fishmonger didn't have any in stock but in the back of my mind I remembered Iceland had lobster tails, which worked just as well.
There are two types of lobsters out there, warm and cold water lobsters. The basic visual difference is that the cold water ones have the traditional front claws while the warm water ones don’t. In contrast, the warm water lobster has appendages, or what I like to tell my kids ‘lobster antlers’.
Lobster tails are usually come from warm water lobsters. So, they could be shipped from the Caribbean, Australia, South Africa or the Pacific. They are all unique but it’s generally quite hard to determine the exact species unless you're an expert.
cleaning the lobster tails
First, you’ll have to devein the tail. Unless, you bought a pre-cooked ready lobster tail, which might be the easiest solution if don’t want too much hassle. Next, butterfly the tail and use a sharp knife to remove the vein. Brush the lobster meat with some oil or butter and cover the tail with foil. This little trick keeps the lobster tail from becoming tough and dry. This way, your lobster benedict will truly be enjoyable.
Also, remember not to throw out the shells. You can use the shells for some lovely lobster broth. When you caramelise lobster shells, you extract amazing flavours. Plus, it’s a great way to be sustainable and ensure you have minimum waste in the kitchen. Besides, how often do you make a lobster broth or bisque?
how to poach an egg
Ever wondered how to poach an egg for this lobster benedict? This is definitely not my forte, me eggs sometimes come out weird. I always thought that people needed some special device or spoon because my eggs benedict in restaurants always looks so perfect. However, if you end up with an unusual looking poached egg, not to worry. It’s about the taste.
First, you should take a medium sized pan. Next, bring the water to boil. Add some apple vinegar or any vinegar you have at home. Apparently, this helps bring the egg together. Stir the water with a spoon until you have a funnel of some sort in the middle of the pan. Then drop the eggs into the middle and let it come together. You might need to try this a couple of times. The first time I tried to do this, I was very successful. Anyways, if you mess up the egg, you’ve got the lobster tail and hollandaise sauce to cover it up. That’s why I love the benedict-style dishes.
Don’t forget about the muffins. I like to shove mine buttered in the oven for a bit of crunch. You can also use a gluten-free alternative. Lastly, don’t forget to cover the eggs with hollandaise sauce and top it off with some chives.
Remember when I said hollandaise sauce works perfectly with asparagus. Well, no surprise why I included it in this lobster benedict. However, if possible, I highly recommend using the white asparagus. Its smoother and subtler than the green one. Plus, I think aesthetically it will only make the lobster benedict more elegant. Some caramelised onions would be an added bonus.
Now....where's the champagne?
If you love lobster, you should also try my amazing lobster bisque!Print