Lobster Eggs Benedict with Maltaise Sauce
- 1 lb (454 g) Raw Lobster Claw Meat
- 4 whole English Muffins, cut in half and toasted
- 8 whole Eggs
- 2 cups (500 ml) Clarified Butter, melted
- 1-2 large Egg Yolks
- 1 whole Orange, zested and ½ juiced
- 1 tbsp (15 ml) White Wine Vinegar, for poaching
- 1 tsp (5 ml) Fresh Tarragon, chopped
- to taste Cracked Black Pepper
- In a stainless steel bowl set over a pot of simmering water; whisk the egg yolks with the orange zest and juice, until pale yellow in color.
- Remove from heat and season with salt and pepper.
- Slowly whisk in 1 cup clarified butter in a steady stream until incorporated.
- Fold in tarragon and keep warm until ready to serve.
- In a shallow pot of simmering water, add 1 tbsp vinegar.
- Gently crack eggs into water ensuring the yolks stay together.
- Poach for 3 to 5 minutes or until egg yolks have reached desired doneness.
- Poach lobster claws in remaining 1 cup clarified butter for 3-4 minutes at approximately 165° F (75° C).
Method for Serving
- Place toasted English muffins onto a plate.
- Top with four lobster claws then one poached egg per muffin.
- Top with Maltaise sauce and serve with fresh fruit, hash browns or your favorite breakfast side dish.
- The vinegar helps to coagulate the egg whites which results in a better-looking final product.
- The vinegar will not change the flavor of the eggs.
- If the Maltaise sauce is too thick, whisk in more orange juice until desired consistency is reached.