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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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Gaspé Lobster Eggs Benedict
2013-08-06
https://www.metro.ca/userfiles/image/recipes/homard-œuf-7221.jpg
PT20M
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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
Chef Georges Mamelonet
5 oz (150 g) lobster meat
2 poached eggs
2 egg yolks
1 Tbsp. (15 ml) lemon juice
1 Tbsp. (15 mL) cold water
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
2
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
5 oz
(150 g)lobster meatYou might like:
Flyer Deal
(1)
-
2
poached eggs
-
2
egg yolks
-
1 Tbsp.
(15 ml)lemon juice
-
1 Tbsp.
(15 mL)cold water
-
1/2 cup
(125 mL)half-salted butter melted and cooledYou might like:
Flyer Deals
(2)
NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER
$3.99 ea.
SELECTED SIZES SELECTED VARIETIES
SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g
2 for $3.00
SELECTED VARIETIES OR 1.99 EA.
-
2
slices of toasted bread 3-4 in. (8-9 cm)You might like:
Flyer Deals
(2)
D'Italiano Bread or Buns, Country Harvest Grain Bread or Grainhouse Bread
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) cheeseYou might like:
Flyer Deal
(1)
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.
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