Lobster & Asparagus Eggs Benedict with Lemon Dill Hollandaise
- 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
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.