The Lobster Roll Eggs Benedict takes the buttery, decadent lobster roll to the next level with poached eggs and creamy Hollandaise sauce.
Lobster Roll Eggs Benny
Rated 5.0 stars by 1 users
Food:
Brunch
Cuisine
Brunch
Serves:
4
Prep Time:
15 min
Cook Time:
20 min
There's lobster rolls, there's lobster eggs Benny, and now there's the lobster roll eggs Benny. Buttery lobster with lemon in a toasted brioche bun, topped with poached eggs, creamy Hollandaise, fresh dill and cracked black pepper. Hollandaise sauce is notoriously finicky and needs the right kinds of temperatures, whisking and attention to pull together properly. Once you start the process of making the Hollandaise, you have to keep moving. It's definitely an arm workout with all that whisking, but it's so worth it for that rice and creamy sauce. Don't be intimidated, it's well worth it to give it a try because once you have it down, you'll be making these delicious lobster roll eggs Benedicts at home for brunch, lunch or dinner.
By:Chef Matt Basile
Ingredients
-
2 lemons
-
½ lb butter, melted
-
3 egg yolks
-
Salt
-
Pepper
-
Tabasco sauce
-
1 tsp Alchemy Brown Sauce (stay tuned)
-
2 lbs lobster tail and claw meat
-
2 lemons
-
¼ lb butter
-
4 brioche top cut hot dog buns
-
3 tbsp onion, finely chopped
-
2 tbsp fresh dill, chopped
-
Salt
-
Pepper
-
3 eggs
-
¼ cup white vinegar
-
Pot of boiling water
Hollandaise Sauce
Lobster Roll
Poached Eggs
Instructions
Make your Hollandaise sauce. In a heat-proof bowl, add in your three egg yolks. Squeeze in the juice from half a lemon and start to whisk, continue to whisk as you squeeze in the rest of lemon juice, a half at a time. Add in salt and pepper. Over a pot of boiling water, place your bowl to create a double boiler, add in melted butter, about a tablespoon or two at a time, while whisking together. Add more butter as needed.
Once the Hollandaise has come together, remove from the heat, add in the Tabasco, Alchemy Brown Sauce and salt and pepper and whisk together. Set aside.
Finely chop your onion and dill.
To poach your eggs, bring water to a bowl and add in the white vinegar. Using a spoon, swirl the water to create a bit of a cyclone and then crack in your eggs, one at a time. Allow to cook for about 2-3 minutes or to desired doneness, and then remove from the water with a slotted spoon. Set aside.
Place your chopped onions on the hot grill. Pour some melted butter over the top, mix to combine and then allow to cook 1-2 minutes until slightly translucent. Add your lobster tail meat on top of the onions and squeeze lemon juice from half a lemon over top and mix. Allow to cook another 1-2 minutes, and then pour some more melted butter over top. Once the tail meat is almost done, add in your claw meat - we used pre-blanched claw meat, so it just needed to heat up, adjust your cook times accordingly if you use raw claw meat. Squeeze more lemon juice on top, melted butter, and salt and pepper, and mix. Continue cooking until fully cooked through. Remove from the grill and place in a bowl, top with chopped dill and more melted butter. Set aside.
Butter the outside of your buns and place on the grill to toast. Remove from the grill once lightly browned and toasted.
To build, place all your buns on a plate and fill each one with the lobster meat. Add the three poached eggs on top of the lobster rolls, pour your Hollandaise sauce over top, garnish with fresh dill and cracked pepper.