Lobster Eggs Benedict

My family usually goes a little bit overboard on the number of Lobster that they buy, in fact, my dad bought 24 of them a couple of days before Christmas, to feed 7 of us who actually eat the critters. Quick math tells you that there may be a ton of leftovers.  After having lobster for two dinner sittings ("supper" for non-east coasters), I was contemplating what we could do with the leftovers lobster.

I was pretty sure that none of my family had ever tried Eggs Benedict before, and that Lobster Eggs Benedict would be AMAZING!  While we ran around to pick a couple of things up on Christmas Eve, I stopped in to the grocery store to get the couple of things that Mom didn't have in stock, Hollandaise Sauce Mix and English Muffins.

Christmas morning we got up and had a quick snack which happened to be homemade raisin bread, our favorite.  We then opened the mountain of presents that was under the tree...literally you couldn't sit anywhere in the room.  My Sister and Brother-in-Law then went up to his parents house to open gifts with his family, and missed the amazing breakfast that was to come.

My Grandfather's favorite way to eat Lobster was to fry it in a little bit of butter, which is also my favorite.  It does not take much butter and it does not take long, but it turns the lobster into even more of a delicacy.  We decided that the Lobster for the Eggs Benedict would be best fried.

We hot an assembly line going, I was on Lobster and Hollandaise Sauce duty, Da was on Poached Egg duty, and my brother Chris was none to impressed to be on Toasted English Muffin duty.  It really goes quite quickly when three people are working on breakfast.


Nova Scotia Lobster Eggs Benedict Recipe

Yield: 6 portions

Ingredients:
2 lbs                       Cooked, Shelled and Diced Nova Scotia Lobster
2 packages             Knorr Hollandaise Sauce Mix (this is the best brand)
1 cup + 2 TBSP     Butter
2 cups                    Milk
6 pack                    Plain English Muffins
1 dozen                  Eggs
1 TBSP                  White Vinegar
8 cups                    Water

• In a medium sized pot, prepare Hollandaise Sauce following directions on package, set aside.
• In a frying pan, melt the 2 TBSP of butter until sizzling, then add in the cooked, diced lobster, stirring occasionally.
• Toast English Muffins to a medium toast, not too dark or they will be hard to cut.
• In another shallow frying pan, add in the 8 cups of water and 1 TBSP white vinegar, heating on high until rapidly boiling.  Turn hear down to medium.
• Carefully crack each egg into a dish, preferably with a pouring spout (I love these ones that I got from my brother for Christmas last year), and then carefully drop each egg into the water.  
• Eggs need to cook for just a few minutes, until the whites have somewhat solidified, but the yolks are still runny.  
• Assembly needs to happen very quickly so that your eggs don't get over cooked.  Gather your plates, adding two halves of an english muffin, cut side up.  Spoon on a heaping serving of the fried lobster (it's never too much).  
• Gently spoon your eggs out of the water, tipping them a little bit to get the excess water off.  Add an egg on top of each mound of lobster.
• Spoon approximately 2 TBSP of Hollandaise Sauce on top of each egg.
• Sit down with your family and enjoy!

We learned some lessons while making this Christmas Morning breakfast of champions!

• Hollandaise Sauce is really just breakfast gravy.
• Nova Scotians aren't as familiar with Hollandaise Sauce.
• "Holiday" sauce isn't just available during the Holidays, it's an all year treasure.
• If someone says "Oh I'll just try a bit of yours, I'm not hungry" make them their own, because after one bite of yours,  and you will end up having to share.
• Add a side of fruit, or something tart to cut the heaviness of this dish.

This is what the Knorr Hollandaise Sauce looks like!

This is how my Dad ate his, disassembled.  He wasn't sure he would like the Hollandaise so he didn't want to ruin the lobster.

It turns out that my family did like Hollandaise sauce, and fought over the couple of spoonfuls that were left over breakfast the next day.

I hope you enjoyed learning how to make Lobster Eggs Benedict!

Jen
xoxo