Classic Eggs Benedict with steamed asparagus and lobster sauteed in butter, truly an elegant breakfast or brunch entree.

Maine Lobster Benedict

For Hollandaise Sauce:
1/2 cup unsalted butter
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
Dash of cayenne pepper
Sea salt

4 English muffins, split in half and toasted
12 asparagus spears, steamed until just tender
1 pound cooked Maine lobster
1 tablespoon butter
8 large eggs, poached

1. To prepare the Hollandaise Sauce:
   Melt the butter in a double-boiler on top of the stove.
2. In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper. When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken.
3. Season to taste with sea salt. Remove the double boiler from the heat and keep the sauce warm over the hot water.
4. To assemble Maine Lobster Benedict: Toast the English muffins and place 2 halves on a plate.
5. Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half.
6. Sauté the Maine lobster in 1 tablespoon of butter until it is heated, and portion on top of the English muffins.
7. Top each muffin half with a poached egg, and dollop the Hollandaise Sauce on top.

Makes 4 servings.

Nutritional analysis per piece: 325 calories, 21 grams protein, 15 grams carbohydrates, 20 grams fat, 504 mg. sodium, 1 gram fiber.

A note on Hollandaise Sauce: Home cooks fear to make Hollandaise Sauce as often the fat from the butter and the protein from the egg yolks separate and the sauce breaks or curdles. If this happens, don’t despair. Add a few teaspoons of the hot water from the double boiler mixture to the sauce to emulsify it, and whisk furiously. I guarantee the sauce will become smooth again. Happens to me every time.

Recipe provided courtesy of Maine Lobster Promotion Council.