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Lobster Eggs Benedict

Lobster Eggs Benedict

Lobster Eggs Benedict is rated 5.0 out of 5 by 2.
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Prep Time: 45 minutes
Cook Time: 25 minutes
Servings: 4 Serves 4.
Our luxurious twist on eggs Benedict calls for lobster meat instead of ham, while brioches replace the English muffins. Baked in special molds or a muffin tin, brioches are a traditional French yeast bread rich with butter and eggs.

Ingredients:

  • 2 lobsters, each 1 lb., cooked
  • 4 Tbs. (1/2 stick) plus 8 tsp. unsalted butter
  • 2 shallots, minced
  • 2 Tbs. cognac or brandy
  • 2 1⁄2 cups heavy cream
  • 1/2 Tbs. chopped fresh tarragon
  • Zest of 1 lemon
  • Salt and freshly ground pepper, to taste
  • 4 brioches or English muffins, split in half
  • 8 eggs
  • 1/2 Tbs. chopped fresh chives

Directions:

Preheat a broiler.

Remove the claws, knuckles and tail from each lobster body; reserve bodies for another use. Remove the meat from the claws, knuckles and tails; reserve the shells. Cut the tail meat crosswise into 1/2-inch-thick slices; refrigerate along with the claw and knuckle meat until ready to use.

In a sauté pan over medium heat, melt the 4 Tbs. butter. Add the shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the reserved lobster shells and cook, stirring occasionally, until the shallots are golden and any liquid has evaporated, about 5 minutes. Off the heat, add the cognac, then return the pan to medium heat and cook until the liquid has almost evaporated, about 3 minutes. Add the cream and cook until reduced by half and thickened, 7 to 10 minutes. Strain the sauce through a fine-mesh sieve into a double boiler set over very low heat. Add the tarragon, lemon zest, salt and pepper.

Lightly spread the cut sides of each brioche or muffin half with 1 tsp. of the butter and broil until golden, 3 to 5 minutes. Turn off the broiler, cover the brioche or muffin halves with aluminum foil and keep warm in the oven.

Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate; repeat with the remaining eggs.

Add the reserved lobster meat to the sauce and heat until warmed through, about 3 minutes. Place 2 brioche or muffin halves on each of 4 warmed plates. Using a slotted spoon, transfer the lobster meat to the brioche or muffin halves, dividing evenly. Top each with an egg and some of the sauce. Sprinkle with the chives. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Yum and decadent The whole meal is delicious and actually pretty easy just a lot of steps. I wouldn't change one ingredient, they all match perfectly. If you really wish to make the morning of, it will take some time before your just rewards. You can actually do a few things before hand and have a relaxing brunch. I did the sauce the night before, then started from there and it really cut the time. I did this for 8 people and doing part the day before helped with timing. Enjoy!
Date published: 2017-01-01
Rated 5 out of 5 by from Divinely Piquant!! I have been hosting new Year's Day brunch for my family for the last three years, and this is the feature of our elaborate feast. I prepare this for the adults (and any children baring a discriminating palate). All others enjoy pumpkin waffles drizzled with a light cream cheese glaze and pecans. The resulting collation is fare fit for a king!! The brioches in accordance with the lobster add a particular aristocracy the cuisine. This will be a long-time family tradition!! Thank you!
Date published: 2012-01-01
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