I’d say this is the Ultimate Valentine’s Day breakfast. Yes, yes I would. For my handsome man, Valentine’s breakfast came early. Sunday to be exact! Unfortunately with my hours at work there is definitely no way he’s getting a special breakfast on a Tuesday morning (sorry love!). But wouldn’t it be nice to wake up to this…
Yum! And absolutely, hands down, yes. I would love to wake up to my Valentine having made me this classy, fine dining-esque dish. A girl can dream! My handsome man stays away from the kitchen, except to dig into some baked goodies of course.
I’m not sure if I mentioned this before but there are no full grocery stores in close walking distance from my new apartment. So if I need good ingredients or a lot of food I order from Fresh Direct. This time I decided to get lobster for my Valentine’s Dinner (coming in the near future). I went with 2 lobster tails and a live lobster. Then I selected a Monday delivery date, but then I thought I could use some ingredients earlier so I chose Saturday. Umm, good move Lace. I ordered a LIVE lobster. Well alls well that ends well I guess because we got this gourmet meal on Sunday, not complaining.
I went with a lobster eggs benny because I didn’t really feel comfortable having a lobster roaming around the fridge much longer. The Individual Oven “Fried” Hash Brown Cakes that I made for the base will be posted shortly for my Daring Cooks Challenge for February! I saw a recipe on pinterest (go figure) and I just had to try it. They went perfectly together. The creamy, buttery hollandaise & delicate lobster meat was a new fantastic experience for me, never having the two together before. The hash brown cakes sopped up the gooey center of the poached eggs…mmm. (Don’t mind me, I’m just reliving the eating part.)
Lobster Eggs Benny
by Lacy DeVeney
For the Lobster:
1 – 1 1/2 lb lobster, live
3 quarts water
4 tablespoons butter
2 tablespoons salt
1 teaspoon pepper
3 garlic cloves, smashed
1 bay leaf
1 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
6 green peppercorns, whole
For the Hollandaise:
2 egg yolks
1 teaspoon lemon juice
4 tablespoons butter, room temperature
3 drops Tabasco sauce
1/2 teaspoon chives, sliced
4 eggs, poached (instructions below)
Get your Individual Hash Brown Cakes prepped and in the oven. (click link for recipe)
Poach your eggs: Add 1 tablespoon vinegar (I went with white wine vinegar) per every 1 quart of water. Bring the water mixture to a low simmer, swirl the water with a spoon and quickly add your egg. (This will create a central pull so the egg does not spread out.) Let the egg cook for 3-4 minutes, remove once egg whites are cooked and yolk still jiggles. Remove and place in a bowl with cold water. Repeat with rest of eggs, set aside until needed.
Bring all of the ingredients fir the lobster (except the lobster) to a boil in a large pot. Place the live lobster in another large pot and pour the boiling liquid over the lobster. Place a lid on top and bring to a boil. Cooking for another 10-12 minutes. Remove the lobster, place in a ice bath to stop cooking.
While the lobster is cooking bring a pot of water to a simmer. In a medium stainless steel bowl whisk together the egg yolks & lemon juice until creamy and doubled in size. Place the bowl over the simmering water, not touching the water. Continue to whisk, add butter, 1 tablespoon at a time until butter is fully incorporated. Continue whisking until the sauce is thickened and doubled in volume. Remove from heat and add the Tabasco & salt to taste. Cover and place in warm area until needed.
Once cool enough to handle remove lobster from ice bath, remove claws & tail. (You can save the body for stock – that’s what I did & I’m using it for V-Day dinner!) Split the tail & remove the meat, also remove meat from the claws.
With the simmering water used for the hollandaise sauce, reheat your poached eggs by placing them in the water for 30 seconds. Remove and place on paper towel to drain.
Plate your Individual Hash Brown Cakes – 2 per person. Place the tail meat on top of one cake & claw meat on other. Place one poached egg atop each cake. Mix the sliced chives into the hollandaise and drizzle generously over the eggs.
Happy Valentine’s Day!