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Maine Lobster Benedict with Lemon-Herb Butter

by BnB Finder | April 16th, 2013 | Best BnB Bites, Recipes
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lobster eggs bThis is Maine’s very own take on that brunch classic, Eggs Benedict. It comes to us from the Chadwick Bed & Breakfast in Portland, which promises “a five-star gourmet breakfast each and every morning”. (But this dish could also serve as a light though very special supper — just add a salad.) Frozen lobster meat saves you time, while  clarified butter, with fresh herbs, lemon juice, and lemon zest, wakes up the flavor. Even if you’ve never poached eggs before, this recipe will guide you through the entire process. Don’t forget the fresh fruit! This quantity makes four servings.

 

Maine Lobster Benedict with Lemon-Herb Butter


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Ingredients
  1. 7 tablespoons clarified butter
  2. 2 tablespoons freshly squeezed lemon juice
  3. Zest of one lemon
  4. 1 small sprig of fresh thyme
  5. 3 scallions, petite chopped on the bias
  6. 2 teaspoons finely chopped fresh chives
  7. 7 ounces cooked lobster meat, thawed, drained, and roughly chopped
  8. Kosher salt & restaurant pepper
For Poaching
  1. 8 large eggs
  2. Water
  3. 3 tablespoons vinegar (white or cider, any kind really)
  4. 1 tablespoon kosher salt
For Platting
  1. 4 English muffins or croissants
  2. 2 scallion, chopped on a larger bias, for garnish
  3. 2 tablespoons, finely chopped chives, for garnish
  4. Kosher salt & restaurant pepper
  5. Orange wheels, strawberries, kiwi rounds & blueberries
  6. Lemon wedge
Instructions
  1. Fill a high sided sauté pan with enough water to cover the eggs you add later with about a 1/4-1/2 inch of water above them.
  2. Add the vinegar and kosher salt. Set the burner on high just until the water starts to form large bubbles on the bottom, but not boiling.
  3. Reduce the temperature to medium low s that it maintains this “almost about to bubble” temperature. Do not stir the water … you want it perfectly calm for when you crack the eggs into the water.
  4. In a medium sauce pan, melt clarified butter over medium-low to low heat.
  5. You are not trying to brown it, so adjust your burner as needed.
  6. While you are heating the butter, crack one egg into a small bowl, throwing out any bits of shell, and then slide the egg from the bowl into the simmering water.
  7. Repeat with three other eggs until you have four perfectly poaching eggs in their bath water.
  8. Set a kitchen timer for exactly three minutes and 45 seconds, and your yolks will be perfectly runny.
  9. Cook a bit longer for a stiffer yolk.
  10. Then put two of the English muffins into your toaster.
  11. While eggs and muffins are cooking, add lemon juice, zest, and sprig of thyme to the warm clarified butter.
  12. Stir to release the flavors and then add the chucks of lobster meat to heat through.
  13. Reduce temperature if needed. Sprinkle in a big pinch of kosher salt and pepper.
  14. When English muffins pop up, add the chopped scallions and chives to the lobster mixture and turn the burner off (adding too soon will brown the green of the herbs–not as appetizing).
  15. Plate the English muffins and spoon a teaspoon of the butter from your lobster mix on top of each half.
  16. At this point, your timer for the eggs should be going off. Using a slotted spoon, carefully place one poached egg on top of each muffin half, using a soup spoon to help you maneuver it in place, doing your best to not break the yolk.
  17. Cover both plates with foil to keep warm, or place in a heated oven set to 180 degrees.
  18. To finish, divide the lobster meat over the four plates atop the poached eggs, trying to give everyone a bit of tail and claw meat, spooning the remaining butter mixture over each serving, discarding the sprig of thyme.
  19. Sprinkle the Benedicts with the remaining freshly chopped scallion and chives, and top off with a touch of kosher salt and pepper more for look than taste.
  20. Garnish plates with oranges, strawberries, kiwis, fresh blueberries (or any fresh fruit for that matter but blueberries do scream Maine.)
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