Lobster and Potato with Poached Egg and Hollandaise Sauce
Author: Epicurus.com Kitchens
Recipe type: Appetizers
- 1 lobster, about 1 1/2 pounds
- 4 cooked new potatoes
- 2 eggs for poaching
- 2 egg yolks for hollandaise sauce
- 250 gram butter; (9oz)
- 50 milliliters vinegar; (2 fluid ounce)
- salt and pepper, to taste
- Put a large pan of boiling water big enough to hold the lobster. When boiling add a little salt, place in the lobster, allow the water to come to the boil then set the timer for 7 minutes. After removing, plunge into ice water to cool down, when cool remove the lobster meat from the shell and set aside.
- To poach the eggs you need a pan of boiling water with a little vinegar in. Before you add the eggs the water should be boiling. Crack your eggs into the centre of the water and cook for about 3 minutes, remove and refresh in cold water. Set aside.
- To make the hollandaise sauce crack the egg yolks into a bowl, add the vinegar and a teaspoons of water. Over a pan of boiling water whip the egg to a thick foam, then slowly add the softened butter which can make the sauce even thicker. Remove from the heat and check seasoning.
- To assemble the dish place a pastry ring in the middle of a 10 inch plate. Arrange the lobster and potato alternatively leaving a hole in the middle for the warm poached egg. Finally cover the poached egg with hollandaise sauce.
Per serving: 2412 Calories (kcal); 209g Total Fat; (77% calories from fat); 130g Protein; 7g Carbohydrate; 1194mg Cholesterol; 4081mg Sodium Food Exchanges: 0 Grain(Starch); 17 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 40 1/2 Fat; 0 Other Carbohydrates
This makes a great breakfast dish as well as an appetizer. Try it for a Sunday Brunch with a Mimosa or Bloody Mary!