Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Gaspé Lobster Eggs Benedict https://www.metro.ca/userfiles/image/recipes/homard-œuf-7221.jpg PT20M PT10M PT30M
Commercial hollandaise sauce: add butter and milk. Homemade hollandaise sauce: in a double boiler over low heat, whisk egg yolks, lemon juice and water together until frothy. Remove top pan from double boiler and add melted butter slowly, whisking continuously. Lobster Eggs Benedict: in individual gratin dishes, place a slice of toast, then lobster meat and poached egg, cover with hollandaise sauce, and top with cheese. Broil 30 seconds to melt and brown cheese. Serve with orange juice mimosa for an elegant, luxurious breakfast.
2
5 oz (150 g) lobster meat 2 poached eggs 2 egg yolks 1 Tbsp. (15 ml) lemon juice 1/2 cup (125 mL) half-salted butter melted and cooled 2 slices of toasted bread 3-4 in. (8-9 cm) 4 slices of Pied de Vent cheese (Île de la Madeleine) or Riopelle de l'Isle (île aux Grues) cheese
Gaspé Lobster Eggs Benedict

Gaspé Lobster Eggs Benedict

Rate this recipe
0 Vote
2
Gaspé Lobster Eggs Benedict
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5 oz
    (150 g)
    lobster meat
  • 2
    poached eggs
  • 2
    egg yolks
  • 1 Tbsp.
    (15 ml)
    lemon juice
    You might like:

    Flyer Deal  (1)
    LAKEWOOD LEMON JUICE

    LAKEWOOD LEMON JUICE

    $3.99 ea.

    370 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    half-salted butter melted and cooled
  • 2
    slices of toasted bread 3-4 in. (8-9 cm)
    You might like:

    Flyer Deal  (1)
    D'Italiano Bread or Buns, Dempster's 100% Whole Wheat Bread or Bagels

    D'Italiano Bread or Buns, Dempster's 100% Whole Wheat Bread or Bagels

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.99 EA.

  • 4
    slices of Pied de Vent cheese (Île de la Madeleine) or Riopelle de l'Isle (île aux Grues) cheese
    You might like:

    Flyer Deals  (2)
    BRESSE BLEU BLUE CHEESE OR LA SAUVAGINE CHEESE

    BRESSE BLEU BLUE CHEESE OR LA SAUVAGINE CHEESE

    $4.69 /100 g

    DELI CUT, 21.27/lb

    L'EXTRA BRIE, DOUBLE CRÈME OR GRAND CAMEMBERT CHEESE

    L'EXTRA BRIE, DOUBLE CRÈME OR GRAND CAMEMBERT CHEESE

    $2.99 /100 g

    DELI CUT, 13.56/lb

Imprimer ma sélection

Preparation

Commercial hollandaise sauce: add butter and milk.

Homemade hollandaise sauce: in a double boiler over low heat, whisk egg yolks, lemon juice and water together until frothy. Remove top pan from double boiler and add melted butter slowly, whisking continuously.

Lobster Eggs Benedict: in individual gratin dishes, place a slice of toast, then lobster meat and poached egg, cover with hollandaise sauce, and top with cheese. Broil 30 seconds to melt and brown cheese.

Serve with orange juice mimosa for an elegant, luxurious breakfast.

Source : Chef Georges Mamelonet

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.