Hosting Mother's Day brunch this weekend? Chef Anthony Pino has the perfect recipe! Find out how to make his delicious Lobster Eggs Benedict below!
Servings = 4
Lobster Salad Ingredients:
12 oz. Fresh Lobster meat
1 celery stalk, diced small
1 Tbsp. premium mayonnaise
Salt & pepper to taste
Old Bay Seasoning to taste
Lobster Salad Preparation:
Hollandaise Sauce Ingredients:
8 oz. warm clarified butter
Tabasco to taste
1 tsp lemon juice
Hollandaise Sauce Preparation:
Set up a double boiler over medium heat
Begin by whisking together the yolks, water and lemon juice. The idea is to lightly steam the yolks until they are cooked without scrambling them
Once you have achieved a pale yellow color that signals that your eggs are cooked. You can slowly start to add the warm clarified butter to the yolks, whisking constantly
As your base thickens you can drizzle the butter fast until all is complete
Season with salt, pepper and Tabasco
4 Hot Dog Buns, toasted
2 tsp. Old Bay Spice
3 oz.White Vinegar
1 gallon water
Now it is time to complete your delicious brunch!
Poach your eggs and prepare to assemble
In a slightly boiling pot of water, add the vinegar
Add the whole eggs to the water; swirl water gently so eggs don’t sink to the bottom
It will take only 1.5 to 2 minutes to poach the eggs, depending on water temp
While the eggs are cooking, take your toasted hot dog bun, and top with lobster salad
Once the poached eggs are ready, remove, drain and top 2 eggs on each lobster roll
Then top with Hollandaise sauce, Old Bay spice and enjoy!
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