Lobster eggs benedict

• Meat

  • 1/4 Black pudding ring

• Seafood

  • 1 Lobster tail

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 tsp Dijon mustard
  • 1 tbsp Lemon or lime juice

• Baking & Spices

  • 1 pinch Cayenne pepper

• Bread & Baked Goods

  • 2 English muffins

• Dairy

  • 6 tbsp Butter, unsalted

Found on carolinescooking.com

Description

Ingredients

• 2 English muffins (or Portuguese)
• 1 lobster tail
• ¼ black pudding ring, approx 6 small slices or 2 larger slices (this being what is more readily available in UK)
• 4 eggs, 2 of them separated
• pinch cayenne pepper
• ¼ tsp dijon mustard
• 1 tbsp lemon or lime juice
• 6 tbsp/85g unsalted butter

Directions

• Slice the muffins in half to give you two rounds and get grill ready to toast, if using grill. Heat a pot of water for poaching your eggs.
• Break up the lobster tail into small pieces. The next few steps are all done at the same time, so be aware!
• Heat a little oil in a small frying pan and fry the black pudding slices until lightly crispy on both sides.
• Meanwhile start on the hollandaise sauce - put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
• Alongside, poach your two whole eggs and the leftover whites in slightly salted water until the yolks are still slightly soft.
• As the eggs are almost ready, toast your muffins and melt the butter.
• Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
• Serve it all up - on each plate place two muffin slices with the egg on top, with lobster and black pudding scattered around and drizzle hollandaise sauce over the top.