Chef Kate's Note:
An elegant and luxurious dish served in the restaurant of the Delta Hotel, Charlottetown, Prince Edward Island.
My Private Note
Units: US | Metric
For the Orange Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 2 teaspoons orange zest, grated
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 cup unsalted butter
For the Lobster Benedict
- 1To prepare Hollandaise:
- 2In a food processor or blender, combine egg yolks, orange juice, lemon juice, orange zest, salt and mustard.
- 3Process for 10 to 15 seconds or until thoroughly combined.
- 4In a small saucepan, melt butter till bubbling but not browned.
- 5With the food processor running, add hot butter in a thin, steady stream to egg mixture.
- 6Transfer mixture to a small bowl, cover with plastic wrap and keep hollandaise warm over simmering water.
- 7Makes 1 cup.
- 8To prepare Lobster Benedict:.
- 9In a small skillet, melt butter.
- 10Over medium-low heat, gently saute shallot and garlic until tender, about 3 minutes. Add lobster meat and spinach, stirring and cooking just until spinach begins to wilt, about 1 to 2 minutes.
- 11Stir in white wine and season to taste with salt and pepper.
- 12Keep warm.
- 13Poach eggs in a pot of simmering salted water.
- 14Split and toast muffins.
- 15To serve, place two muffin halves on each warmed plate and spoon lobster mixture onto them. Top each muffin half with a poached egg.
- 16Spoon on Orange Hollandaise Sauce. Sprinkle with chives.
- 17Note: Poached eggs can be made in advance, held in cold water and then warmed in simmering water when ready to serve.
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Nutritional Facts for Lobster Benedict at the Selkirk Dining Room
Serving Size: 1 (264 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 556.0
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 19.8 g
- Cholesterol 628.1 mg
- Sodium 572.6 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 3.0 g
- Sugars 3.6 g
- Protein 21.0 g
The following items or measurements are not included: