Lobster Eggs Benedict

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Romance and food have been linked through the ages. With Valentine's Day on a Sunday this year, what better way to create an intimate moment than with a special brunch. So, we turned to The Fireplace in Brookline, Massachusetts, voted one of the most romantic restaurants in the Boston area. Chef Jim Solomon shares a recipe that is sure to impress that someone special.

Lobster Eggs Benedict with Sustainably Raised American Caviar

Fireplace Lobster_Eggs_Benedict

Each component of this dish is fairly easy. For freshness and “price-sake” it is preferable to buy live lobsters and steam them yourself. This is, of course, not a requirement. Any good hollandaise recipe can be used. I turn to Julia Child.

The caviar that I use is from a small company out of Nantucket (that ships), Little Pearl www.littlepearl.com. For an English Muffin I can’t resist the ‘nooks and crannies’ of good ol’ Thomas’s. Sometimes the contentment from harkening back to childhood memories makes it seem even tastier than home-made.

The Plan

Before dropping the eggs have other ingredients in-place so that the parts come together in-concert.

-English muffin should be done approximately when the eggs are ready.
-The hollandaise will be finished and holding temperature in a water bath.
-Lobster meat can be cooked and chilled. But, warm the lobster meat when ready to serve.
-Caviar is fine in the refrigerator.
-Lemon wedges should be cut so plating can be timely.

Poach Egg

This part of the process may be the most intimidating, that is if you have already made a hollandaise in the past and know that it is not so difficult.

Add water and a Tablespoon of white vinegar to shallow pan of water and bring to a light boil. The vinegar is essential as it helps the egg stay together.

The egg is cracked into a small bowl, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.

If the eggs are at room temperature, the cooking time is 2 mins 30s to 2 mins 40s. If the eggs are taken from a refrigerator, then a longer time of about 3mins is required. Dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water prevents over-cooking.

Hollandaise

For this classic sauce I turn to the master Julia Child. In her ‘Mastering the Art of French Cooking’ she suggested the following blender recipe. I find that it works like a charm.

The only addition that I make is a ½ teaspoon of Cayenne Pepper.

BLENDER HOLLANDAISE SAUCE
Start to finish: 5 minutes
Makes about 3/4 cup

Ingredients:
3 egg yolks
1/4 teaspoon salt
Pinch black pepper
1 to 2 tablespoons lemon juice
8 tablespoons (1 stick) butter, cut into small pieces

Directions:
In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.

In a small saucepan over medium-high, add the butter and heat until foaming.

Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Taste and adjust seasonings.

If not using the sauce immediately, set the blender carafe in tepid, but not warm, water.

Lobster

In a small sauté pan heat a Tablespoon of butter and about the same amount of water. When the butter melts add the meat of a single pound and a half lobster and allow the meat to warm.

Plating

Simply place two slightly crispy toasted English muffins on a plate. Place the warm lobster on top of the muffins. Gently spoon a poached egg on top of the lobster. Ladle hollandaise atop the eggs. I love a bit of chopped scallions over the dish and a lemon wedge on the side. Add a healthy dollop of caviar and viole.