Monday Menus from Maine-Lobster Benedict


First the chicken

First the chicken

Then the egg!

Then the egg!

Welcome to today’s menu idea.  This recipe is from the Maine Lobster Council, it is delicious.  Some folks may prefer having this served to them at Chester Pike’s Restaurant in Sullivan, Maine, as well as many other delicious menu items.

Maine Lobster Benedict

4 English muffins, split in half and toasted

12 asparagus spears, steamed and just tender

1 pound of cooked lobster meat

6 eggs poached

Toast the English muffins and place 2 halves on a plate.  Cut the steamed asparagus spears in half and place 3 halves on each English muffin half.  Saute the Maine lobster in 1 tbl. of butter until it is heated, divide among muffin sections.  Top each muffin with a poached egg and a dollop of Hollandaise Sauce

For Hollandaise Sauce

1/2 cup (1/4 pound) unsalted butter

2 egg yolks

1 tablespoon freshly squeezed lemon juice

dash of cayenne pepper, Sea salt

To prepare sauce:  Melt the butter in a double boiler on top of the stove.  In a small bowl, whisk together the egg yolks, lemon juice and cayenne pepper.  When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken.  Season to taste with sea salt.  Remove the double boiler from the heat and keep the sauce warm over the hot water.

Note from the Council:  Re: Home cooks fear making Hollandaise Sauce- as often the fat from the butter and the protein from the egg yolks causing the sauce to break or curdle.   If this happens, don’t despair.  Add a few teaspoons of the hot water from the double boiler mixture to the sauce to emulsify it, whisk furiously, the sauce will become smooth.

Nutritional: per piece (sorry!)

325 calories, 21 grams of protein, 15 grams of carbohydrates, 20 grams of fat,504 mg sodium, 1 gram fiber

 

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