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
Ingredients:
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
Salt
Pepper
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
Ingredients:
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
Directions:
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.
Larry
6/2/2013
meal date
Who would have thought that I have been making country benedict all this time? lol
ReplyDeleteYour breakfast, as always, looks amazing!! David definitely had a great idea!!
Nice! I love that you turned the ravioli filling flop into such a gourmet & beautiful breakfast. Everything is better with a perfectly poached egg on top. YUM.
ReplyDeleteLarry, Wait until Laurie sees this blog with your 'Almost Heaven Lobster Eggs'! She'll be sooo jealous... I knew that this would be a great dish...and adding the asparagus was genus! Take Care, Big Daddy Dave
ReplyDeleteI love making hollandaise sauce...heart attack goodness with every bite! I love that beautiful lobster filling, and am glad you found another use for it!
ReplyDeleteGreat idea Dave. Lobster and eggs for breakfast with hollandaise sounds heavenly.
ReplyDeleteSam
I agree, that David had a great idea. Eggs Benedict is my all time favorite breakfast. So I would have really liked this. I like Ina's recipe for Hollandaise. I have a blender version that I make, that's very similar to this one.
ReplyDeleteSounds great Larry. Hope you are enjoying your RV trip. Will be back in a few weeks.
ReplyDeleteHollandaise sauce makes everything awesome! And lobster is already awesome, right, so it's awesome squared.
ReplyDelete