MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lobster Benedict
Categories: Seafood, Sauces, Vegetables, Citrus
Yield: 4 Servings
MMMMM--------------------------LOBSTER-------------------------------
12 oz Unsalted butter
4 cl Garlic; lightly crushed
2 tb Fresh lemon juice
Salt
3 Uncooked lobster tails; 8 to
- 10 oz each
MMMMM---------------------------SAUCE--------------------------------
4 lg Egg yolks; room temperature
2 tb Fresh lemon juice
3/4 c Warm poaching liquid
pn Cayenne
2 ts Fine chopped fresh tarragon
Salt
MMMMM----------------------------EGGS---------------------------------
2 tb Distilled white vinegar
2 Thick english muffins; split
- lightly toasted
Warm poaching liquid; as
- needed
4 lg Eggs
POACH THE LOBSTER: Melt the butter in a medium saucepan
over low heat until it begins to simmer, 7 to 8 minutes.
Add the garlic, lemon juice, and 1/2 tsp. salt. Return
to a simmer over low heat, stirring occasionally.
Meanwhile, remove the lobster meat from the shells. Cut
the lobster into bite-size pieces, and add it to the
simmering butter. Poach the lobster, maintaining a
gentle simmer over low heat and stirring occasionally,
until the meat is opaque and cooked through, 5 to 6
minutes. Remove the pan from the heat, cover, and set
aside to keep warm.
MAKE THE SAUCE: In a small bowl, beat the yolks and
lemon juice with a fork. Transfer the mixture to a
blender, and blend on high speed until frothy and bright
yellow, about 1-1/2 minutes. With the blender on high
speed, slowly drizzle in the warm poaching liquid, and
blend until the mixture thickens, about 1-1/2 minutes.
Transfer to a medium bowl, and fold in the cayenne and
tarragon. Season to taste with salt. Set aside.
POACH THE EGGS AND SERVE Fill a medium saucepan
two-thirds full with water, stir in the vinegar, bring
to a boil over high heat, and then reduce to a gentle
simmer.
Meanwhile, put one English muffin half cut side up on
each of 4 serving plates. Drizzle about 2 tsp. of the
remaining warm poaching liquid over each muffin.
Break the eggs into separate shallow cups or ramekins,
and slide into the water. Poach the eggs, maintaining a
gentle simmer, until the whites are firm but the yolks
are still runny, 3 to 4 minutes. Remove the eggs from
the water with a slotted spoon, gently blot the bottoms
dry with paper towels, and transfer to the muffins.
Divide the lobster evenly among the plates, spooning it
over the eggs, and top the lobster with about 2 Tbs. of
the sauce. Serve immediately, passing the remaining
sauce at the table.
By Matthew Jennings of Townsman restaurant in Boston
RECIPE FROM:
https://www.finecooking.com
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