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Orange hollandaise sauce
- 3 egg yolks
- 1 tbsp orange juice
- 1 tbsp lemon juice
- 2 tsp grated orange zest
- ¼ tsp salt
- ½ tsp dry mustard
- ½ cup unsalted butter
- 8 eggs,
- 4 English muffins
- and 1 tbsp minced chives
Hollandaise
- In a food processor, combine egg yolks, orange juice, lemon juice, orange zest, salt and mustard. Process for 10 to 15 seconds or until thoroughly combined.
- In a small saucepan, melt butter till bubbling but not browned. With the food processor running, add the hot butter in a thin, steady stream to egg mixture. Keep hollandaise sauce warm over simmering water. Makes 1 cup
Lobster Benedict
- 1 tsp butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup diced lobster meat
- 5 oz (150 g) of spinach, cooked, dried and chopped
- ¼ cup dry white wine
- salt and freshly ground pepper to taste
Lobster Benedict
- In a small skillet, melt butter. Over medium low heat, gently sauté shallot and garlic until tender, about 3 minutes. Add lobster meat and spinach, stirring and cooking till spinach begins to wilt, about 1 to 2 minutes. Stir in white wine and season to taste with salt and pepper. Keep warm.
- Poach eggs in a pot of simmering salted water. Split and toast muffins.
To serve:
Place two muffin halves on each warmed plate and spoon lobster mixture onto them. Top each muffin with poached egg. Spoon on Orange Hollandaise sauce. Sprinkle with chives.
Serves 4
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