Lobster Eggs Benedict

• 4 English Muffins (split and toasted)
• 1 lb Legal Sea Foods Lobster Meat (thawed per instructions)
• 1 Stick of Unsalted Butter, cold, cut into cubes
• 2 tbs water
• 2 tbs fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1/2 tsp paprika
• 1 tsp lemon juice
• Salt and Pepper to taste
• 4 Eggs for Poaching
• Hollandaise Sauce:
• 4 egg yolks
• 1 tbsp freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• 1/4 tsp cayenne
• pinch salt

Instructions:

1. Add egg yolks and lemon juice to a stainless steel bowl. Whisk vigorously until thickened and doubled in volume.
2. Place the bowl over a saucepan of barely simmering water. Make sure the water does not contact the bottom of the bowl.
3. Continue to whisk rapidly, ensuring the mixture does not become too hot and cook the eggs.
4. Slowly drizzle in the melted butter, continuing to whisk until the sauce is thickened and doubled in volume.
5. Remove from heat, whisk in cayenne and salt.  
6. Add this to a preheated thermos to keep warm while you prepare the rest of the eggs Benedict.  

The Lobster

1. Thaw the lobster meat per instructions on package. 
2. Bring 2 tbs of water to a boil and immediately reduce heat to low.  
3. Slowly whisk in cold, cubed butter until melted and emulsified.  
4. Mix in remaining ingredients and then lobster.  
5. Slowly heat the lobster meat in the butter mixture.  

The English Muffins

1. Toast your English muffins and set aside.

The Eggs

1. Bring water to a boil in an egg poaching pan. 
2. Crack eggs into individual bowls, season with salt.  
3. Add each egg to the poaching vessel in succession to ensure uniform cooking time.  
4. Poach for 3-5 minutes.  
5. Remove from pan. 

The Assembly

1. Place your English Muffin on your plate. 
2. Top with lobster, add the poached egg.  
3. Pour Hollandaise sauce over top.  
4. Garnish with chives if desired.  

Enjoy!