Makes: 2 servings
Time: 40 Minutes
A Lobster Benedict? What a luxurious breakfast!
4 lobster tail halves
2 tbsp butter – melted
Salt, pepper and paprika to taste
1 cup butter melted
1 tsp brown mustard
1 tbsp lemon juice
8 cups water
2 English muffins – halved
Handful of fresh spinach (optional)
Turn on broiler.
Remove lobster meat and place on a tinfoil lined baking sheet.
Top with melted butter, salt, pepper and paprika to taste.
Broil for 4-5 minutes; until meat is opaque.
In a food processor or blender, blend the egg, mustard and lemon juice.
While the food processor is running, very slowly and in a steady stream add the melted butter.
Blend an additional 5 seconds.
Boil 8 cups of water in a large sauce pan.
Swirl/stir the water with a large spoon.
Carefully add the eggs one at a time.
Turn down heat, cover with a lid and let the eggs sit in the water for 4 – 6 minutes.
Remove from water and set aside.
ASSEMBLING THE LOBSTER BENEDICT
Toast 2 English muffins (4 halves)
Top with 2-3 fresh leaves of spinach (optional)
Place broiled lobster on top of spinach.
Place poached egg on top of lobster.
The hardest part about making eggs benedict is making it so everything is done at the same time. If you make eggs benedict more or less in this order, everything will be done (and still warm!) at the same time.
Bring water to a boil
Make hollandaise sauce
Place eggs in water
Place lobster in broiler
Place English muffins in toaster
Source: The DIY Foodie
MR. PORTER AND MS. CHARLES - RECIPE FOR SUCCESS
State-of-the-art: It’s out with the old and in with the new. Old appliances stick out like a sore thumb so don’t try to mix and match.
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Not wanting to be dependent on Mr. Porter’s design largess, our femme fatale has engaged kitchen designer to the stars, Madison Ashley. After all, who doesn’t want good guidance and a fresh start.
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