Lobster Benedict at the Selkirk Dining Room

Chef Kate's Note:

An elegant and luxurious dish served in the restaurant of the Delta Hotel, Charlottetown, Prince Edward Island.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

For the Orange Hollandaise Sauce

• 3 egg yolks
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 2 teaspoons orange zest , grated
• ¼ teaspoon salt
• ½ teaspoon dry mustard
• ½ cup unsalted butter

For the Lobster Benedict

• 1 teaspoon butter
• 1 shallot , minced
• 1 garlic clove , minced
• 1 cup lobster meat , diced
• 5 ounces spinach , rinsed, dried, and coarsely chopped
• ¼ cup dry white wine
• salt & freshly ground black pepper
• 8 eggs
• 4 English muffins
• 1 tablespoon minced chives

Directions:

1. To prepare Hollandaise:
2. In a food processor or blender, combine egg yolks, orange juice, lemon juice, orange zest, salt and mustard.
3. Process for 10 to 15 seconds or until thoroughly combined.
4. In a small saucepan, melt butter till bubbling but not browned.
5. With the food processor running, add hot butter in a thin, steady stream to egg mixture.
6. Transfer mixture to a small bowl, cover with plastic wrap and keep hollandaise warm over simmering water.
7. Makes 1 cup.
8. To prepare Lobster Benedict:.
9. In a small skillet, melt butter.
10. Over 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.
11. Stir in white wine and season to taste with salt and pepper.
12. Keep warm.
13. Poach eggs in a pot of simmering salted water.
14. Split and toast muffins.
15. To serve, place two muffin halves on each warmed plate and spoon lobster mixture onto them. Top each muffin half with a poached egg.
16. Spoon on Orange Hollandaise Sauce. Sprinkle with chives.
17. Note: Poached eggs can be made in advance, held in cold water and then warmed in simmering water when ready to serve.