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New England Benedict

New England Benedict

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This brunch classic with a spin on the New England lobster roll is perfect for any weekend indulgence and one I can never resist!

Total Time

Serving

30 - 45 Min

4






Ingredients:

  • 8 Large eggs- room temp.
  • 1 Recipe of Hollandaise sauce
  • 4 Brioche slider buns
  • 4 Large lobster tails
  • 2 Celery stalks
  • 1/2 Yellow onion-peeled
  • 2 Tbsp. Salted butter
  • 1-2 Tsp. of white wine vinegar
  • 1/4 cup chopped fresh chives
  • Splash of Tabasco sauce for garnish
  • Smoked paprika for garnish


Recipe Preparation:

      1. Prepare your Hollandaise sauce and set aside. You can re-heat just before serving and add a splash of milk to smooth out if too thick.
      2. Prepare your lobster:
        Fill a large pot with enough water to cover 4 lobster tails and bring to a boil add 1/2 onion peeled& celery stalks.
        When water is at a boil, gently add each lobster tail with prongs to the pot.
        Reduce heat slightly to a simmer and cook uncovered for 4 minutes.
        until the tails are bright red-orange
        Remove lobsters from the pot with prongs and place on cutting board to cool.
        Once cooled cut with a large sharp knife or kitchen scissors lengthwise down the underside of lobsters,
        Carefully check lobster meat to make sure the meat is cooked. If meat is grey or still translucent add it back to boiling water for 1 minute, and check again.
        Remove lobster meat from the shells carefully, discard shells. Then cut meat into small pieces and set aside.
      3. Heat a large deep skillet -3/4 full with water on medium-high heat.
      4. Add vinegar and bring to a simmer.(The vinegar keeps the eggs together as you poach them)
      5. One at a time, gently break an egg into a small dish and slowly slip the egg into the skillet.
      6. With eggs around the edge of the skillet, repeat the process with remaining eggs.
      7. Reduce heat to low and simmer until eggs are set, around 3 minutes.
      8. Remove eggs from heat, then remove each egg from pan with a large slotted spoon and onto a plate lined with a paper towel to absorb excess moisture.
      9. Lightly toast your brioche buns, being careful not to burn them as they toast up quickly.


      Assembly:

          1. Place 2 open halves of English muffins on 4 plates.
          2. Place 1 large spoonful of lobster on each brioche bun half.
          3. Carefully place 1 poached egg on top of each stack.
          4. Serve with a generous spoonful of Hollandaise sauce, a few pinches of smoked paprika, and chopped fresh chives.
          5. Season with salt and pepper and a splash of Tabasco sauce

           

          Notes:

            • Best plated with a side of golden breakfast potatoes or a simple Arugula side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese.

            • Variations-You can sub the lobster with crab or smoked salmon.
            other options are crispy bacon with seared avocado slices.


            Enjoy

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