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Lobster Eggs Benedict with Sautéed Baby Spinach and White Truffle Hollandaise
Recipes
Lobster Eggs Benedict with Sautéed Baby Spinach and White Truffle Hollandaise
4 servings
40 minutes total

Ingredients

...for lobster and spinach
  • 1 large shallot
  • 2 (5–6 oz) lobster tails
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 (6 oz) container fresh spinach
  • ¼ teaspoon kosher salt, divided
  • ¼ teaspoon ground white pepper, divided
  • 2 English muffins
...for hollandaise sauce
  • 7 oz unsalted butter
  • 2 large, pasteurized eggs
  • ½ lemon, for juice, divided
  • ¼ teaspoon kosher salt
  • 1 teaspoon white truffle oil
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
...for poached eggs
  • 1-quart water
  • 2 tablespoons champagne vinegar
  • 4 large eggs

Prep

    Steps

      1. Prepare lobster and spinach. Peel, halve and small dice shallot. Remove lobster meat from tails (discard shells). Slice lobster meat into ½-inch rounds (wash hands). Preheat medium sauté pan over medium-high for 3–4 minutes. Add 1 tablespoon butter and 1 tablespoon olive oil; melt 2–3 minutes, until bubbling. Add shallots and cook 2–3 minutes, stirring occasionally, then add spinach and wilt. Season spinach with ⅛ teaspoon each salt and white pepper. Remove from pan and keep warm.
      2. Wipe out pan and heat remaining 1 tablespoon each butter and olive oil. Season lobster with ⅛ teaspoon each salt and pepper. Add lobster to pan and sauté 2–3 minutes, turning occasionally, until opaque and cooked through (do not overcook); reduce heat to very low and reserve (keep warm).
      3. Prepare hollandaise. Set butter out to come to room temperature. Fill medium saucepot one-third full of water. Bring to boil over high then reduce heat to medium. Separates 2 eggs for yolks (reserve whites for another use); juice lemon (3 teaspoons). Combine in medium, metal, nonreactive mixing bowl: egg yolks and 1 ½ teaspoons lemon juice until blended.
      4. Place bowl with yolks over simmering water and while whisking continuously, add butter in 4–5 intervals, until emulsified (if eggs are cooking too fast, remove bowl from water and continue whisking to cool). Repeat until all butter has been added and blended with yolks; continue whisking and cooking over simmering water until yolk mixture is thickened. Remove bowl from heat and stir in remaining ¼ teaspoon salt, white truffle oil, hot pepper sauce, and Worcestershire until blended. Keep warm until ready for service.
      5. Prepare poached eggs. Heat water to a boil on high and add vinegar. Reduce heat to low to maintain water at 170°F. Crack eggs into individual small bowls. Carefully pour eggs into simmering water, one at a time, allowing each to start poaching before adding the next. Cook eggs for 3–5 minutes; carefully remove eggs and hold on paper-towel lined plate.
      6. To serve, slice English muffins in half and toast. Arrange toasted muffins on serving plates. Evenly top each half muffin with lobster, spinach, and 1 poached egg. Garnish with hollandaise sauce and serve immediately.

    Amount per ¼ recipe serving: Calories 670, Total Fat 62g, Sat Fat 32g, Trans Fat 2g, Chol 410mg, Sodium 620mg, Total Carb 18g, Fiber 1g, Sugars 2g, Protein 15g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%