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Spicy Lobster Eggs Benedict
Created by: Howcan Team
Ingredients
- 4 lobster tails, cooked and chopped
- 4 English muffins, split and toasted
- 8 eggs
- 1/2 cup unsalted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons white vinegar
Instructions
- Fill a large saucepan with water and bring to a boil. Reduce heat to a gentle simmer and add 2 tablespoons of white vinegar.
- In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Once melted, remove from heat and stir in 1 tablespoon of lemon juice, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of paprika. Season with salt and pepper to taste. Keep warm over a double boiler or in a thermos to maintain the temperature.
- In a separate saucepan, poach the eggs by carefully cracking each egg into the simmering water and cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- To assemble, place the toasted English muffin halves on serving plates. Top each half with a portion of the chopped lobster meat, followed by a poached egg. Spoon the spicy hollandaise sauce over the eggs and garnish with a sprinkle of paprika and cayenne pepper, if desired.
- Serve immediately and enjoy your spicy lobster eggs benedict!
The history of Lobster Eggs Benedict with spicy hollandaise sauce can be traced back to the classic Eggs Benedict, which originated in New York City in the 19th century. The dish was created by Chef Charles Ranhofer of Delmonico's Restaurant, who wanted to satisfy a hungover patron's request for a restorative meal. The addition of lobster to this classic dish adds a luxurious twist, elevating it to a gourmet level. The spicy hollandaise sauce, with a kick of cayenne pepper or hot sauce, brings a modern and bold flavor to the traditional hollandaise. Today, the best version of this dish can be found in upscale seafood restaurants, particularly in coastal regions known for their fresh lobster. The key to getting this dish right lies in using high-quality, fresh lobster and perfectly poached eggs, topped with a rich and tangy spicy hollandaise sauce. For a famous alternative method, some chefs also incorporate diced jalapenos or chipotle peppers into the hollandaise for an extra fiery kick.
35 min
4
450 calories
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