Lobo Eggs Benedict coming your way... 

Heres what you'll need: 

1 English muffin 

1/2 avocado, sliced 

1/2 cup shelled lobster meat 

1 whole egg 

5 egg yolks 

1 teaspoon Lemon juice 

2 tablespoons Water 

1 ¼ teaspoons salt 

1 cup clarified butter 

Now this is a pretty easy dish. In fact, there’s really only two things here for you to make, the poached egg and the hollandaise sauce. 

To make the hollandaise sauce: 

In a small saucepot, or butter warmer, heat the clarified butter until it is very warm but not scalding hot. Whisk the egg yolks, lemon juice, water and salt inside of the All-Clad Copper Core 2 quart Saucier. Place the saucier over medium low heat and whisk constantly until the eggs foam and begin to thicken. Reduce the heat to low and continue to whisk until the color of the eggs becomes a pale yellow and you begin to see steam. Remove the saucier from the heat and slowly drizzle the butter into the eggs while vigorously whisking to form the emulsion. If the mixture becomes too thick or oily in appearance, add a tiny bit of hot water to adjust the mixture. When the sauce is ready, strain it and serve warm. Through time, after sitting, this sauce will start to break and separate. 

As for the poached egg, I'll walk you through it but also made you a quick video to follow below. 

You want your water to be at a rolling boil. Since were cooking an egg directly in this water, its important that we season the water. Add salt, pepper and about a teaspoon of white distilled vinegar to your water. The vinegar is going to help tighten 

up those whites while they cook. When your water comes to a boil, take a balloon whisk and whisk the water vigorously in a clockwise motion. We essentially want to form a "tornado" or a whirlpool (like you did as a kid, in the summer, in the pool). Once we have our water circling, pull out the whisk and gently add in your egg. I’ve found room temperature eggs are best for this as the cooking process begins faster helping to maintain shape. The swirling of the water will help wrap and shape the whites around the yolk; you will lose some whites here that have just separated and that’s fine. We only want the firm whites that are still attached to the yolk. After about 2 minutes your egg should be finished. Strain with a slotted spoon and set aside. 

To Assemble: 

Start with a toasted English muffin, layered with your avocado and lobster. Gently place the egg atop and cover it in hollandaise. I like to garnish with some chives and fresh lemon and it’s as simple as that!

Tags: lobster, seafood, recipe, recipes, breakfast, eggs