Updated Monday, September 27th, 2010
Total Time: 40
Yield: 4 servings
Could there be a more elegant way to begin the day than by serving Lobster Benedict?
In a double boiler over medium-high heat, vigorously whisk together eggs, water, and lemon juice. Whisk butter in gradually, beating constantly. Cook over hot (not boiling) water to make a hollandaise sauce.
When hollandaise sauce thickens, remove from heat. Whisk in salt and pepper. Set sauce aside.
Toast English muffins until golden brown.
Meanwhile, in a medium-size saucepan, bring 1 inch water to a fast simmer.
Crack eggs and slip them slowly into water. Cover and cook 3-5 minutes. Add lobster tails during the last minute of cooking.
Place toasted English muffins on plates and add a slice of lobster tail on top of each serving.
Remove eggs from water and place one on top of each lobster-tail half. Spoon hollandaise over each portion.
Garnish with fresh fruit, and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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