~Lobster Eggs Benedict with Mock Hollandaise Sauce~

~Lobster Eggs Benedict with Mock Hollandaise Sauce~

When I was young my family had a cottage on a lake in New Hampshire and near by was Lake Sunapee and the town of Sunapee and on the shore of the lake was “The Anchorage” a restaurant. They served my favorite breakfast… Lobster Eggs Benedict!
I tried making the Hollandaise sauce but I usually ended up with watery scrambled eggs. So I make mock Hollandaise sauce…. Much easier.

You can use anytype of biscuit or muffin. I like using the classic scones for a heavier biscuit (I usually buy them from a bakery, much easier than making them.).

Ingredients:

• 2 eggs per person
• ¼ lb of lobster meat per person
• 2 slices of cheese (Your favorite cheese) person
• 1 scone per person (or English Muffin or Buttermilk biscuit) 

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• ¼ cup of mayonnaise
• ¼ cup of butter
• 3 tablespoons of lemon juice
• 2 tablespoons Dijon Mustard (Optional)
• A dash of cayenne pepper or Tabasco sauce (Optional)

Directions:

• While the water is heating, melt the butter in a small pan or dish, stir in the lemon juice and the cayenne pepper or Tabasco sauce (Optional). Add the Dijon Mustard (Optional) and then add the mayonnaise, blend
• Poach the eggs according to the video.
• Fill a small saucepan half full of water. Add vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil, turn off the heat. Gently break 1 of the eggs into a cup or mug, taking care not to break the egg or yolk, and slowly drop the egg into the water taking care not to break it. Repeat with remaining eggs. Cook about 4 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. (See the video)
• While the eggs are poaching place the picked cooked lobster in a pan with a little butter and add just  a bit of lemon juice and place the lobster meat in the pan, you don’t want to cook it just reheat it.
• Cut the scones in half, place half the lobster meat on both halves of the scone. Place the poached egg on the lobster meat and cover liberally with the mock Hollandaise.

 

~~Lobster Roll~~

~~Lobster Roll~~

Okay let the battle begin!

Mayo or Butter?

online polls

The Bun.

That is half of the battle, finding a good hot dog bun! I haven’t found one yet that I like, the main factor that I look for are the bun doesn’t crumble or get soggy. I tried everything from grinder rolls to the common hot dog roll with the balloons on the bag. I think that what you buy they should be fresh after that they crumble.

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The Butter Lobster Roll:

Ingredients:

• Cooked Lobster meat (include the knuckle, claws, and tail meat)
• Roll
• Butter
• Old Bay seasoning
• Lemon slice

Directions:

• Split the roll and brown the insides. (I use the broiler and not the toaster setting because I like it only browned on the inside). Some like to butter the bun now but I find that it makes the roll soggy so I wait to the end.
• Squeeze the lemon slice over the meat.
• Place the lobster meat in the roll and season to taste with the Old Bay Seasoning.
• Okay, the traditional way is to drizzle the butter over the lobster roll but I like to put the melted butter in a custard dish and dip the end of the lobster roll in it.

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The Mayo Lobster Roll:

Ingredients:

• Cook Lobster meat (include the knuckle, claws, and tail meat)
• Roll
• Old Bay seasoning
• Minced celery
• Minced chives
• Mayonnaise
• Lemon slice

Directions:

• Split the roll and brown the insides. (I use the broiler and not the toaster setting because I like it only browned on the inside).
• Mix the mayonnaise, celery, chives and season with the Old Bay seasoning.
• Add the lobster meat and stir in until the lobster is fully coated.
• Fill the roll with the mixture and squeeze the lemon slice over the meat..

Which type do I like?

Well it is something like this… sometimes I feel like a nut and other times I don’t.

~~ Seafood in a Cream Sauce ~~

Ingredients:

• 1 medium chopped onion
• 1 Tbsp. minced garlic
• 4 Tbsp. fresh parsley, chopped
• 2 Tbsps. olive oil
• 1 tablespoon melted butter
• ½ lb. cocktail size shrimp
• ½ lb. picked lobster
• ½ lb. scallops
• ½ cup Half & Half
• ¼ lb. of chopped bacon
• ½ cup of coarsely grated Parmesan cheese
• 4 eggs
• 1 lb. fettuccine

Directions:

• Start cooking the fettuccine. 
• In frying pan pour the olive oil and add the butter, sauté the onions and garlic until the onions are transparent.
• While the onions and garlic are sautéing, in a bowl lightly whisk the Half & Half, Parmesan cheese and eggs.
• Add the seafood to the onions and garlic. In the frying pan over low heat add the Half & Half and eggs mixture, stir until warm (but do not let boil).
• Pour over the cooked fettuccine and toss together, sprinkle Parmesan cheese on top.

~~ Lobster Roll ~~

Ingredients:

~Buttered~

• 1 1/2 lbs. of picked lobster meat
• 1 packaged of hot dog rolls
• 2 sticks of butter
• 1 tbsp. of lemon juice
• 1/8 tsp Old Bays seasoning

Directions:

Melt the butter in a sauce pan, add the Old Bays and then stir in the lobster meat just enough to warm the meat (you don’t want to overcook it or the lobster meat will toughen up). Then add the lemon juice.

While you are warming the lobster meat to warm up, toast the hot dog rolls.

Fill the rolls with the buttered lobster meat and dribble the seasoned butter on the roll.

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~Maine Lobster Roll with Mayonnaise~

Ingredients:

• 1 1/2 lbs. of picked lobster meat
• 1 packaged of hot dog rolls
• 1/2 cup of chopped celery
• 4 tbsp. of mayonnaise (you might want more or less mayonnaise depending on your taste)
• 1 tbsp. of lemon juice
• 1/8 tsp. cayenne pepper
• 1/8 tsp .Old Bays seasoning

Directions:

While toasting the hot dog roll mix together all the other ingredients, then fill the rolls with the mixture. Serve cold.

~~ Mom’s Lobster Newburg Recipe ~~

 Ingredients:

• 2 cups – diced lobster meat
• 1/2 cup – whole milk
• 1 1/4 cups – light cream
• 3 tbsp -- butter
• 3 egg yokes
• 3/4 tbsp – flour
• 1/3 tsp – salt
• 1/4 tsp – Tabasco sauce
• Sherry to taste
• Pastry shells

Directions:

• Melt the butter in a 2 quart sauce pan, add the lobster, milk, and sherry and simmer for 3 minutes.
• Beat together the yokes, flour, salt, and Tabasco sauce, and add it to the lobster. 
• Stir in the cream and continue stirring for 5 minutes over low heat. 
• Serve in the pastry shells.

~~ Diana's Lobster Newberg ~~

 Ingredients:

• 2 cups chopped boiled lobster
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sweet paprika
• 1 cup heavy cream
• 3 egg yolks, slightly beaten
• 2 tablespoons dry sherry
• 6 puff pastry shells, baked, or toast points
• Salt to taste

Directions:

1. In top of a double boiler, melt butter add flour to make a roux, stirring until smooth and starting to turn brown.
2. Stir in sherry.
3. Stir in salt, nutmeg, and paprika.
4. In a bowl, beat the egg yolks. 
5. Slowly add the cream to beaten egg yolks, while stirring constantly. 
6. Add lobster to the sauce, stirring until mixture is thickened and the lobster is heated through, about 10 minutes. Don't overheat the sauce or the egg yolks will start to cook.
7. Serve lobster Newburg in pastry shells or over toast points.

Lobster Newburg recipe serves 6.

~~ Boiled Lobster ~~

 Ingredients:

• 2 Live Lobsters
• 2 to 4 Quarts of Water
• Butter, melted

Directions:

• Fill a large 6-quart with water about 2/3 full. 
• Bring to a boil, place the lobster head first into the boiling water. 
• Cover and reduce the heat to a simmer and simmer for about 12 minutes or until the lobsters turn bright red. 
• Serve with melted butter. 

The best parts are the claws, tail ( remove the intestinal vein ), uropod (The tail fins have meat in them but not the center tail fin (I'll you figure why.)) and the legs (You have to suck the leg to get the meat out.). My father like the green tomalley ( liver ) and the coral roe ( females only ).