Lobster Eggs Benedict!

LOTS of work!

A few month ago Matt and I took a trip to Toronto with our friends Jamie and Natasha.  During the trip we stopped in at a restaurant called Rock Lobster.  We had a snack and lobster Caesars and I bought their cookbook “The Great Lobster Cookbook” by Matt Dean Pettit.
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[/span4][span8] The recipe tagged was for Lobster Eggs Benny with two step hollandaise sauce. For those who have made eggs benedict before you already know all the steps/multi-tasking involved to nail down this dish. You have to make a hollandaise sauce, poach eggs, toast English muffins and cook the meat…
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[/span4][span8] I was happy the hollandaise sauce in the recipe was for an “easy” hollandaise. I had made hollandaise before the traditional way before, you whisk and whisk and whisk, your arm gets super tired and you get mad…. For the “easy” hollandaise sauce you replace the endless whisking with a blender. You blend 4 egg yolks, 1 TB of lemon juice, 1 tsp Dijon mustard and a pinch of cayenne pepper for a few seconds. Add a bit of salt and pepper and then slowly stream 1/2 cup of butter into the blender while it’s still running. Then the sauces is transferred to a pot and kept warm over low heat.
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BACON!!
BACON!!
[/span4][span8] Next I made bacon. For bacon I cook it on the oven on cookie sheet. I find it creates a lot less mess and it seems to be a lot less maintenance to cook it this way. I heat my oven to 350 and lay slices of bacon next to each other on a foil lined cookie sheet. I cook the bacon until it’s browned. Then I remove it from the oven and set it aside until I am ready to use it.
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Hi lobster!
Hi lobster!
[/span4][span8] Onto the lobster!! I boiled some water with a bit of salt in it. Then I added two small lobster tails and let them boil until they turned red and began to curl. Matt stepped in to assist (lots of tasks for eggs benedict). He removed the meat from the shell and roughly chopped it.
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[/span4][span8] Onto poaching eggs. Truth be told I am kind of freaked out at the thought of trying to attempt to poach an egg…maybe someday I will do it but I had found an “easy” way to poach eggs from Food & Wine’s website – Mad Genius Tips by Justin Chapple. To poach you put eggs in a muffin tin with 1 TB of water and cook the eggs in the oven.
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LOTS of work!
LOTS of work!
[/span4][span8] Onto the English muffins. Cut them in half and put them in the toaster (this was by far the easiest step, hence no photo).

Ready for assembly. I took a half of an English muffin and topped it with bacon, chopped lobster, a poached egg, hollandaise, chopped chives and a sprinkle of cayenne pepper.
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Verdict:  This was good but I really don’t feel like it was worth all the work – even with all my “easy” steps.  The kitchen was a mess (lots of pots/pans had to be used).  Plus with the egg and hollandaise sauce the lobster was kind of lost and wasn’t able to shine.  But I am looking forward to trying out the next recipe tagged in this book!

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