Our friends Laurie & David (Big Daddy Dave) came over for a meal of homemade ravioli which ended up being a flop, but I still had lots of the lobster stuffing left over and Dave suggested making lobster benedict from it.
Lobster Ravioli Stuffing - Food Network
2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
1 tablespoon chopped chives
According to Wikipedia, “Eggs Benedict is an American dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce.” The same site lists 20 variations, each with its own name, such as Eggs Florentine, but none of them used the ingredients in my dish. I got a big kick out of the liberties taken with this one – Country Benedict replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
Since none of the named variations matched up with my ingredients, I decided to call it Almost Heaven Lobster Eggs. My first deviation from Eggs Benedict was the bread as Bev suggested we use the leftover homemade rolls from the ravioli dinner and the second was the use of lobster as the meat. Since we had fresh-from-the-garden asparagus, I decided to add it similar to Oscar Benedict, which replaces the ham with asparagus and lump crab meat.
I used cups to cook my eggs so they were steamed rather than poached but we did use Hollandaise Sauce - Bev had her egg poached.
HollandaiseSauce – Adapted from Ina Garten
6 tablespoons unsalted butter (3/4 stick)
3 large egg yolks, at room temperature
1½ tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 pinch of cayenne pepper
Nuke the butter in a glass measuring cup (has a pouring spout) to melt. Place the egg yolks, lemon juice, 1/3 teaspoon pepper and cayenne in a container. Blend with a stick blender for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds or until the sauce is thick. Taste for salt and adjust (if using unsalted butter, the recipe calls for 3/4 tsp of salt)
All I can say is “GREAT IDEA DAVID” as it was delicious and we have enough stuffing for another something. And now that we saw how easy it was to make the hollandaise, it will get used more often as well
Photos best if enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
6/2/2013 meal date