Lobster Artichoke Eggs Benedict

A wonderful special occasion Brunch dish, or breakfast when lobster is in season.

I made this for my birthday breakfast, but as long as the price of lobster stays low, I’ll make it as often as I can!  Artichokes are my favorite vegetable (though this would be great with asparagus as well), lobster is my favorite seafood, poached is my favorite way to have eggs and hollandaise sauce is one of the best sauces I can think of. Put that all together on a toasted English muffin and well – Incredible! Since the store had steamed the lobster for me, I just plucked out the meat the night before so it would be ready to go in the morning.

Recipe for Lobster Artichoke Eggs Benedict:  (vary ingredient amounts according to how many people will be served)

• Lobster meat, one claw plus 1/4 cup meat per serving, or 3/4 cup diced lobster meat.  One lobster will make 2 – 3 servings.
• 1 fresh artichoke bottom, trimmed per serving. Can substitute canned
• 1 poached egg per serving
• 1/2  toasted English muffin per serving
• 1/4 cup Hollandaise sauce per serving
• Artichoke leaves, if using fresh, for garnish and dipping

Directions:

Steam fresh artichokes if using until tender (about 35 -40 minutes for large ones). Can be done the day before and allow to cool in the fridge overnight.

Trim the artichokes by peeling  off all the large outer leaves, getting to the very central ones, at which point they will all come off together with one gentle tug. Carefully scoop out the fuzzy choke with a teaspoon and trim up the bottom a bit.  When ready to use, bring to room temperature along with the lobster meat.

While the water  simmers for the poached eggs, make the Hollandaise sauce. Please see my post for Hollandaise sauce for step by step instructions and pictures!  Hollandaise Sauce

When the Hollandaise is done, drop the egss into the simmering water, and toast the English muffins. I do love poached eggs, and have a technique that never fails me.  Perfectly Poached Eggs the Easy Way!

Faster than you could think, everything will be  all set. Drain the poached eggs, season the eggs and trimmed artichoke bottoms to taste with salt and pepper. 

 To assemble:  Place 1/2 toasted English muffin on a plate followed by a artichoke bottom (cut in half) . Add some lobster and on top of that – the poached egg.  To finish aff, a generous amount of Hollandaise sauce and some more lobster to garnish.

The large atichoke leaves trimmed from fresh artichokes won’t go to waste!  They are wonderful to serve with this, scooping up any bits of sauce or lobster meat left on the plate!

Such a great combination, I can only hope the price stays down through the Holidays – because I will be serving this Christmas morning! (so far so good………..)