Subj : 9/25 Nat'l Lobster Day 5
To   : All
From : Dave Drum
Date : Thu Sep 23 2021 16:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Benedict
 Categories: Seafood, Sauces, Vegetables, Citrus
      Yield: 4 Servings
 
MMMMM--------------------------LOBSTER-------------------------------
     12 oz Unsalted butter
      4 cl Garlic; lightly crushed
      2 tb Fresh lemon juice
           Salt
      3    Uncooked lobster tails; 8 to
           - 10 oz each

MMMMM---------------------------SAUCE--------------------------------
      4 lg Egg yolks; room temperature
      2 tb Fresh lemon juice
    3/4 c  Warm poaching liquid
        pn Cayenne
      2 ts Fine chopped fresh tarragon
           Salt

MMMMM----------------------------EGGS---------------------------------
      2 tb Distilled white vinegar
      2    Thick english muffins; split
           - lightly toasted
           Warm poaching liquid; as
           - needed
      4 lg Eggs
 
  POACH THE LOBSTER: Melt the butter in a medium saucepan
  over low heat until it begins to simmer, 7 to 8 minutes.
  Add the garlic, lemon juice, and 1/2 tsp. salt. Return
  to a simmer over low heat, stirring occasionally.
  
  Meanwhile, remove the lobster meat from the shells. Cut
  the lobster into bite-size pieces, and add it to the
  simmering butter. Poach the lobster, maintaining a
  gentle simmer over low heat and stirring occasionally,
  until the meat is opaque and cooked through, 5 to 6
  minutes. Remove the pan from the heat, cover, and set
  aside to keep warm.
  
  MAKE THE SAUCE: In a small bowl, beat the yolks and
  lemon juice with a fork. Transfer the mixture to a
  blender, and blend on high speed until frothy and bright
  yellow, about 1-1/2 minutes. With the blender on high
  speed, slowly drizzle in the warm poaching liquid, and
  blend until the mixture thickens, about 1-1/2 minutes.
  Transfer to a medium bowl, and fold in the cayenne and
  tarragon. Season to taste with salt. Set aside.
  
  POACH THE EGGS AND SERVE Fill a medium saucepan
  two-thirds full with water, stir in the vinegar, bring
  to a boil over high heat, and then reduce to a gentle
  simmer.
  
  Meanwhile, put one English muffin half cut side up on
  each of 4 serving plates. Drizzle about 2 tsp. of the
  remaining warm poaching liquid over each muffin.
  
  Break the eggs into separate shallow cups or ramekins,
  and slide into the water. Poach the eggs, maintaining a
  gentle simmer, until the whites are firm but the yolks
  are still runny, 3 to 4 minutes. Remove the eggs from
  the water with a slotted spoon, gently blot the bottoms
  dry with paper towels, and transfer to the muffins.
  Divide the lobster evenly among the plates, spooning it
  over the eggs, and top the lobster with about 2 Tbs. of
  the sauce. Serve immediately, passing the remaining
  sauce at the table.
  
  By Matthew Jennings of Townsman restaurant in Boston
  
  RECIPE FROM: https://www.finecooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "If you die in an elevator, be sure to push the up button." Sam Levenson
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