Mother’s Day Breakfast in Bed: The Bistro’s Lobster Egg Benedict

The Bistro's Lobster Eggs Benedict
The Bistro’s Lobster Eggs Benedict

A very happy Mother’s Day to all Moms out there!  I hope you are having a wonderful day and are getting thoroughly spoiled.

Today, I am sharing my recipe for Lobster Eggs Benedict with a delicious Béarnise sauce.  This makes a wonderful brunch entrée and is also perfect for a Mother’s Day breakfast in bed tray although it does take some time and organization to prepare.

Here, on Canada’s East Coast, we are extremely blessed to have ready access to fresh lobster this time of the year.  In fact, in many Island families today, they will be celebrating with lobster (many having their first “feed” of the season), whether it be lobster at home or at one of the Island’s famous lobster suppers that open early just for the occasion today.  They will then close and re-open for the season in a few weeks time.

I have gone with a yellow theme for the breakfast in bed tray using, as my inspiration, a single yellow tulip and my favorite spring-time china cup and saucer featuring daffodils.

I chose a dainty crystal glass for the freshly-squeezed orange juice.

A refreshing fruit cup with orange sections and raspberries adds both color and flavor.

And, of course, the star of the tray – the Lobster Eggs Benedict served on Ciabatta.

Can you taste that succulent lobster?  The Béarnise Sauce is rich so you don’t need a lot of it on each serving and using less is more in this case because you don’t want to “drown” or mask the wonderful color of the red lobster claws!

The Bistro’s Lobster Eggs Benedict

Ingredients:

1 tbsp water
½ tbsp balsamic vinegar (I used Liquid Gold’s pomegranate-quince)
½ tbsp white wine
½ tbsp minced onion
⅛ tsp puréed garlic

1 extra-large egg yolk
½ tbsp lemon juice
½ tsp prepared mustard (I used J.J. Stewart’s Maple Mustard with Dill and Chardonnay)
2 tbsp butter, melted
Salt and pepper, to taste
Sprinkle of chopped chives, parsley, and tarragon

1-2 lobster claws and meat from the lobster’s knuckles for each serving
English muffins or artisan bread, such as Ciabatta, sliced for each serving

Method:

Assemble ingredients.

In bottom of double boiler, heat about 2” water to boiling point. Reduce heat to keep the water at a very gentle simmer.

In top of double boiler and over direct heat (not on top of the boiling water), combine first five ingredients. Simmer over medium heat until mixture is reduced by half, about 3 minutes.

 

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Place top of double boiler over saucepan of gently simmering hot water.

Quickly whisk in the egg yolk and whisk vigorously and continuously till smooth. Whisk in lemon juice and mustard. Add salt and pepper, to taste. Whisk until mixture is just thick enough to coat the back of a spoon (you want it of pouring consistency). Remove from heat and add a sprinkle of chopped chives, parsley, and tarragon.

Note: If mixture thickens too much, whisk in small amount of boiling water, 1 tbsp at a time, to get to pouring sauce consistency.

In small saucepan or frypan, heat ½ – 1 tbsp butter and heat lobster over low heat.

Using your favourite method, poach 1 egg to desired doneness for each serving.

To assemble:

Slice English muffin, or if using an artisan bread like Ciabatta, cut loaf into desired lengths (e.g., 3”- 4” per serving) and slice in half horizontally, using one-half for each serving. Butter each piece. Lay a layer of lettuce on each piece of bread or muffin. Add the warmed sautéed lobster.

Top with the poached egg.

Drizzle Bérnaise Sauce over each serving. Serve with a side of green salad or fresh fruit.

Serves: 2

 

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