Lobster Benedict with Savory Chive Biscuits

Easy Food Recipes and Cooking - Lobster Benedict with Savory Chive Biscuits

Serves 6
Chive Biscuits
2 cups all-purpose flour
2 tsp baking powder
2 tsp sugar
¾ tsp baking soda
1 tsp salt
1 tsp freshly ground black pepper
2 Tbsp minced fresh chives
6 Tbsp unsalted butter, chilled and cut into pieces
¾ cup buttermilk, plus more for brushing
½ cup coarsely grated sharp Cheddar

2½ sticks unsalted butter
2 egg yolks
2 Tbsp lemon juice
salt and freshly ground black pepper

Lobster Benedict
2 whole lobsters, boiled
2 Tbsp white vinegar
6 eggs
chopped chives
ground cayenne

Lobster Benedict with Savory Chive Biscuits

Preparation − Chive Biscuits
Preheat oven to 450ºF. Generously butter an 8-inch round cake pan. Whisk together flour, baking powder,
sugar, baking soda, salt, pepper and chives. With your fingertips, rub the butter pieces into the dry mixture until the mixture starts to look like coarse meal. Add the buttermilk and stir just until the dough begins to come together. Gather the dough into a ball and turn onto a lightly floured surface. There will be some loose flour and pieces of the dough. Roll the dough out into a ¾-inchthick rectangle. Sprinkle the cheese over the
dough, leaving a ½-inch border all around. Fold the dough like a letter − fold 1/3 of the dough over the center and fold the remaining 1/3 of the dough so it overlaps the first fold. Roll the dough out again to ¾-inch thickness. Cut six 2½- to 3-inch discs from the dough. Tightly fit the biscuits into the cake pan. Brush biscuits with buttermilk and bake for 15 to 20 minutes or until browned.

Preparation − Hollandaise
Fill a blender with hot water and set aside to warm. Melt butter in a small saucepan until the milk solids foam,
separate and float to the top. Remove from heat and carefully discard the solids with a spoon. Drain the blender and dry it well, working quickly to retain the warmth. Add egg yolks and lemon juice to blender, cover and blend. Slowly add the hot butter, at first drop by drop and then in a slow but steady stream until you have a thickened emulsion. Season to taste with salt and pepper. You can adjust the consistency with drops of lemon juice or warm water if desired. Keep warm in a water bath until ready to serve.

Preparation − Lobster Benedict
Remove lobster meat from the tails and claws. Roughly chop meat and set aside in a small bowl. Fill a large saucepan with 2 to 3 inches of water. Add vinegar and bring to a boil. Crack eggs into 6 small ramekins. When water has reached a boil, working very quickly, add each egg to the boiling water. Cover the pan and
remove from heat. After 4 to 6 minutes, quickly remove eggs from water and drain slightly on a towel. Slice biscuits in half. Top each set of halves with lobster meat and a poached egg. Cover with hollandaise and garnish with chopped chives and a pinch of cayenne pepper.