Lobster & Asparagus Eggs Benedict with Lemon Dill Hollandaise

Servings: 4

Ingredients:

  • 1 bunch asparagus
  • 1 tbsp olive oil
  • 4 croissants, sliced in half
  • 1 tbsp butter
  • 1 tsp Dijon mustard
  • 8 oz PEI lobster meat, cooked, shelled, chopped
  • 1 tbsp white vinegar
  • 4-8 eggs
  • 1 cup unsalted butter, room temperature, cut into 1 tbsp pieces
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1 tbsp fresh dill, finely chopped
  • Salt, to taste
  • Fresh dill for garnish

Directions:

1. Preheat oven to broil. Place asparagus and olive oil on a baking sheet and let broil until lightly golden. Mix together 1 tbsp butter with Dijon mustard and spread on each side of cut croissants. Add croissants to baking sheet (cut side up) and let toast slightly. Turn off oven, and add 4 asparagus spears and 1/4 PEI lobster meat on the bottom of each croissant. Return to warm oven until needed.

2. Fill a large sauté pan water and bring to a boil. Reduce heat until water reaches a soft boil. Add vinegar and then crack eggs one at a time, stirring water gently to prevent eggs from sticking to bottom (depending on the size of your pan, you may need to do this in two batches). Cook for 2-3 minutes. Remove and place in an ice bath until ready to use to prevent further cooking.

3. To prepare hollandaise, combine egg yolks, lemon juice and water in a medium heatproof bowl. Place over a medium saucepan with 2 inches water, and bring to a rolling boil, stirring constantly. Turn heat to low and add 1 tbsp butter at a time, whisking until each addition is completely incorporated and mixture is thickened (this may take 5-10 minutes). Add dill and salt to taste and mix until smooth.

4. Remove croissants from the oven, place 1-2 eggs on each croissant bottom and top with hollandaise. Garnish with fresh dill and replace top of croissant.

Enjoy immediately.

Do You Know Lobster?

There are two sizes of PEI lobster.

True – There are two sizes of PEI Lobster

There are two sizes of PEI lobster: the smaller 'canners' and the 'market' sized lobster which weighs 1-3 pounds.