Lobster Eggs Benedict

College Girl's Note:

Sheer luxury on an English muffin, and sounds more complicated than it actually is.... From Booty Food by Jacqui Malouf... SHORT CUT: If you don't want to steam the lobster yourself, you can have the fishmonger steam it for you so its nice and fresh. Or.... you can have them in the freezer and stick em in the fridge during the night if you know you're making a fancy breakfast.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 2

Yield: 4.0 tails o ...

For Lobster

• 4 lobster tails or 1 -1 ½ lb lobster
• 4 tablespoons butter (1/2 stick)
• 3 cups champagne or 3 cups sparkling wine

For Hollandaise Sauce

• ½ cup melted butter (1 stick)
• 3 egg yolks
• 1 tablespoon lemon juice , freshly squeezed
• ½ teaspoon salt
• 1 pinch dry mustard or 1 pinch cayenne pepper
• 2 English muffins , split

For poached eggs

• 4 eggs
• 1 teaspoon vinegar , any type
• 1 teaspoon salt
• 1 small bunch arugula , washed
• caviar , garnish (optional)
• chives , garnish (optional)

Directions:

1. Bring 1 inch of water to a boil in a large covered pot. Plunge the lobster into the pot, cover, allow water to return to a boil, and cook for 8 to 10 minutes.
2. Remove the lobster, and let it sit until cool enough to handle. Remove the meat from the shells.
3. Melt the butter in a medium saucepan over low heat, then add the champagne, and simmer for 1 minute.
4. Turn off the heat, add the lobster, and let it sit while you prepare the rest of the meal.
5. To prepare the hollandaise sauce, melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.
6. Combine the egg yolks, lemon juice, salt, and dry mustard or cayenne pinch in a blender. Pulse and drizzle in the butter. The mixture will begin to thicken. If the sauce is too thick, add a few drops of warm water. Taste and adjust the seasoning . Transfer the sauce to a container nesting in ab olw of hot water to keep it warm while you continue.
7. Toast the English muffins, and keep them warm.
8. To poach the eggs, heat 2 to 3 inches of water in a deep, small skillet until almost boiling. Add the vinegar and salt. Crack the eggs into 2 smalls cups and carefully slide on at a time into the simmering water. Reduce the heat if necessary, to keep the water just below a simmer. At this point, cover the pan or begin to spoon water over the tops of the eggs. cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove the eggs with a slotted spoon and press against a paper towel to drain any excess water.
9. To assemble, place each English muffin half on a plate. Then, top with arugula, lobester meat, and then a poached egg. Top each half with 4 tbs of the hollandaise, and serve immediately. if you're inclined, garnish with Ossetra or Servuga caviar, or simple chives.