Lobster Benedict

Ingredients

Blackened Hollandaise Sauce:
3 egg yolks
1 Tbsp water
1 Tbsp lemon juice
1/2 tsp Phillips Blackened Seasoning
Salt, to taste
Pepper, to taste
1 stick butter, softened

Poached Eggs
6 large eggs
2 Tbsp Apple cider vinegar

Lobster Benedict
1/2 stick butter
1 lb. Phillips Lobster Meat
1 Tbsp olive oil
5 oz baby spinach, wilted
Garlic powder, to taste
Salt, to taste
Pepper, to taste
3 English muffins, toasted
6 Poached Eggs
Hollandaise Sauce

Cooking Instructions

Prepare Blackened Hollandaise Sauce:

• In a small pan *not* over heat, whisk together all ingredients except butter until well-combined and small bubbles begin to form.
• Cook over medium-low to medium heat while whisking continuously to keep eggs from scrambling. Lift pan off heat intermittently to keep pan from getting too hot. Cook sauce until slightly thickened, then remove from heat and whisk in butter a spoonful at a time. Whisk until butter is well-integrated. Remove sauce to small serving bowl. Serve immediately.

Prepare Poached Eggs:

• Crack eggs into separate ramekins/small bowls.
• Add water and vinegar to a large pan. Bring to a low boil. Quickly, but gently add all of the eggs one at a time.
• Cook eggs for 3 minutes. Promptly remove from water to a bowl. Drain any excess water from bowl. Serve immediately.

Prepare Lobster Benedict:

• Melt butter over medium-low heat in small pan. Stir in lobster and lower heat to low, stirring occasionally until ready to serve.
• In a separate small pan over medium heat, add oil. Toss spinach in oil, garlic powder, salt, and pepper. Heat until wilted but still retaining some chew, about 4-5 mins. Remove from pan and set aside.
• To build 1 Lobster Benedict (2 muffin halves per 1 Benedict): Lay the halves of 1 English muffin on a plate. Top each muffin half with ~1/4 cup spinach, 1/6 of the total lobster (1/6 = ~2.6 oz), 1 poached egg, then Hollandaise sauce. Repeat with remaining ingredients for the other 2 Benedict servings. Serve immediately and enjoy!