Lobster Eggs Benedict
Recipe courtesy of Brad Horen (Culinary Arts '96)
Butter-poached lobster, smoked back bacon, quail eggs, smoked scallops and lobster Béarnaise sauce.
Yield: 4 servings
- 8 oz lobster meat (bigger pieces are nicer)
- 4 pieces of smoked back bacon
- 4 poached quail eggs
- 4 smoked scallops (sliced thinly into coins)
- 4 oz lobster Béarnaise sauce
- 2 English muffins (split in half)
Smoked Sea Scallops
(15 to 20 per pound)
Soak cherry wood chips for 30 minutes. Drain wood chips and place in a pan or wok. Cover the wood chips with a roasting rack. Apply medium low heat to the base of pan or wok and cover. When the wood chips create smoke, place scallops on rack and cover with a dome lid. Allow scallops to smoke until firm to the touch (approximately 5 minutes). Remove pan from heat and stand to the side until needed.
Lobster Béarnaise Sauce
(makes 1½ cups)
- 6 tbsp Béarnaise reduction (see below)
- 6 egg yolks
- ¾ cup clarified butter
- ¾ cup lobster oil (see below)
- 2 tbsp fresh tarragon
- Add the cold Béarnaise reduction to the egg yolks in a large bowl. Whisk them together over a pot of simmering water. Do not bring to a boil or let the water touch the bowl as it will cause the eggs to scramble.
- At the same time, place the lobster oil and clarified butter in a pot on the stove on medium low heat to keep it warm. Whisk the egg yolk mixture until it doubles in volume, starts to thicken and becomes a pale yellow in colour.
- Slowly add the lobster oil mixture to the egg yolk mixture in a steady stream. The sauce should become thick and rich. If the mixture starts to separate, add a small amount of cold water and it should bring the sauce back together. Once all the oil and butter are whisked in, finely chop the tarragon and mix into the finished sauce. Season with salt and pepper.
(makes about 6 tbsp)
- 1 shallot
- 2 tbsp fresh tarragon
- 3 tbsp white wine or tarragon vinegar
- 3 tbsp white wine
- 2 tbsp water
- 1 tsp white peppercorns
- 1 bay leaf
- Dice the shallot and chop the tarragon into two-inch pieces.
- Bring all of the ingredients to a boil in a saucepan. Reduce the liquid by half.
- Strain the liquid through a fine strainer and cool immediately.
- 2 whole lobster shells (meat removed)
- 4 shallots
- 2 bay leaves
- 4 cloves garlic
- 4 white peppercorns
- 1 litre canola oil
- Roast the lobster shells in a 450 F oven until they turn red and become fragrant.
- In a large bowl, crush the lobster shells with a mallet until they are in smaller pieces. Put all of the other ingredients into a large saucepan with the crushed shells. Place the pot over a low flame until small bubbles come up through the oil. Leave the pot over low heat for two hours until the oil pulls all the flavours out of the lobster and aromatics.
- Strain the oil through a fine strainer and cool immediately. The oil should have a dark orange to red colour and taste like lobster. You can freeze this oil for up to 6 months.
Lobster Poaching Butter
- 1 lb butter
- 2 sprigs fresh tarragon
- 1 quartered lemon
- Melt butter in a pot on low heat. Add tarragon and lemon quarters. Allow mixture to come to a simmer.
- Add lobster pieces and poach for 5 to 7 minutes or until they are firm to the touch.
- When the lobster is ready, remove from butter. Keep lobster warm until needed.
Putting it all together
Toast the English muffins to a light golden brown. Lightly grill back bacon just to warm through. Layer with toasted muffin on the bottom, followed by the back bacon, scallop, lobster and poached quail egg. Coat the entire arrangement with the lobster Béarnaise sauce.