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Lobster Eggs Benedict Recipe

Ingredients

How to make it

  • Make blender hollandaise:
  • Melt the butter in a small saucepan ovwe low heat and heat until bubbling, but not brown.
  • Put the yolks, water, seasonings and lemon juice in a blender, cover and turn the blender on high. Immediately, with the blender running, add the hot butter in a steady stream. Keep sauce warm until ready to serve.
  • Note: to keep warm, I heat a saucepan filled halfway with water until the water until it is almost boiling, take it off the heat and place the sauce in container into the water.
  • For cheddar-chive biscuits:
  • Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in cheddar cheese and chives. Add buttermilk and quickly blend in with a fork, until it comes together, making sure to not overwork the dough.
  • On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1-inch. Use a biscuit cutter or the rim of a glass, press out as many biscuits as possible (should be 4). Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible (at least 2). Place the biscuits on prepared baking sheet and bake until golden brown, about 15 minutes. Keep warm until ready to assemble.
  • To assemble:
  • Place each halved biscuit rounds on 6 plates. Top on side with lobster claw and sauce, the other side with fried egg. Ladle some hollandaise sauce over the lobster and garnish with snipped or whole chives. GArnish with baby spinach, avocado, tomato slices and a lemon wedge/slice.

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