Lobster Eggs Benedict with Saffron Cream Sauce
Ready for a fancy brunch idea?? This luxurious Lobster Eggs Benedict with a beautiful gold Saffron Cream Sauce is sure to impress!
Equipment
- 1 medium saucepan
- 1 Toaster or toaster oven
- 1 slotted spoon
- 1 Sous vide immersion circulator wand optional
- 1 Small skillet if not using sous vide
Ingredients
For the Saffron Cream Sauce
- 10 Whole white peppercorns
- 1 Tablespoon olive oil
- 1 Shallot small, finely chopped
- ½ cup dry white wine
- 1 teaspoon kosher salt
- 1 lemon zest only
- 1 cup vegetable stock unsalted
- 1 ½ cup heavy cream
- Pinch fresh ground nutmeg
- Pinch saffron threads
- ½ teaspoon Champagne vinegar
For the Lobster Benedicts
- 8 ounces cooked lobster meat cut into bite-size pieces
- 2 English muffins split
- Handful of arugula
- 4 large eggs
- 1 Tablespoon white vinegar for the water
- Microgreens or chopped chives for garnish
- Paprika to sprinkle at the end.
Instructions
Make the Sauce
- In a medium saucepan, over medium heat, add the peppercorns. Toast for a minute or so, then add the olive oil and chopped shallots. Turn the heat down to medium low and cook the shallots until they are slightly translucent. A very small amount of browning on the shallots is ok but you are not trying to brown them.10 Whole white peppercorns, 1 Tablespoon olive oil, 1 Shallot
- Once translucent, turn the heat to medium high and add the wine, salt, and lemon zest. Cook until reduced by two-thirds and the alcohol smell from the wine is gone.½ cup dry white wine, 1 teaspoon kosher salt, 1 lemon
- Add the stock and reduce by half. Turn the heat to medium, add the cream and nutmeg and whisk to combine everything. After about 3-4 minutes, add the saffron threads. Cook until the cream sauce has thickened to desired consistency. It should take about 10 minutes. Add the vinegar, whisk and taste for seasoning. Keep warm on low as you prepare the Benedicts1 cup vegetable stock, 1 ½ cup heavy cream, Pinch fresh ground nutmeg, Pinch saffron threads, ½ teaspoon Champagne vinegar
Prepare the Benedicts
- Next, warm the leftover lobster, and keep warm while you complete the other components of the dish (see note for warming tips).8 ounces cooked lobster meat
- Toast the English muffins in the toaster, toaster oven, or oven. Set aside wrapped in aluminum foil if done in advance. You can also keep them warmed like this in a low-heated oven.2 English muffins
- On each serving plate, put an English muffin half (or two if desired), followed by the arugula, and lobster pieces.Handful of arugula
Poach the Eggs
- Reduce heat on the medium-large pot of boiling water so the water is simmering. Add the vinegar to the water. Break the eggs into individual ramekins.1 Tablespoon white vinegar, 4 large eggs
- When the water is simmering, stir to create a gentle whirlpool. Slide an egg into the middle, loosen from the bottom with a rubber spatula and move it toward the outside of the pot. Repeat with the other 3 eggs, moving quickly.
Assemble the Benedicts
- When the eggs are finished (use 2 minutes as a guideline), remove with a slotted spoon, gently dry with paper towels and plate onto the toasted muffin halves and lobster pieces.
- Spoon over some warm cream sauce - as much as individually desired
- Add whatever garnish you prefer (cayenne pepper, paprika, microgreens, chives, finely chopped herbs, etc) and serve.Microgreens or chopped chives for garnish, Paprika to sprinkle at the end.
Notes
Lobster Reheating Option 1: To keep the lobster super tender, we recommend using a sous vide circulator to warm it up without cooking it further. Put the lobster in a bag, removing all of the air - either by vacuum or dunking a zip lock bag in water with the top open, zipping the end until the air has been removed. Put the lobster in a 140° water bath either regulated by a sous vide circulator or on the stove top with a thermometer so it can be adjusted.
Lobster Reheating Option 2: Alternatively, you can gently reheat the lobster in a small skillet with some butter over low heat until warmed through.
Nutrition
Calories: 558kcalCarbohydrates: 21gProtein: 21gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 359mgSodium: 1287mgPotassium: 385mgFiber: 2gSugar: 5gVitamin A: 1716IUVitamin C: 15mgCalcium: 163mgIron: 2mg
Tried this recipe?Let us know how it was!
