TEMPURA LOBSTER BENEDICT WITH TARRAGON HOLLANDAISE
4 cups vegetable oil
2 raw lobster tails, about 1-1 ¼ pounds
¾ cup flour
½ cup corn starch
1 teaspoon salt
1 ¼ cups soda water
3 egg yolks
½ teaspoon salt
2 tablespoons lemon juice
2 sticks butter, melted
1 tablespoon tarragon, chopped
1 tablespoon white vinegar
2 teaspoon salt
2 Thomas’ English muffins
1 cup arugula leaves
4 teaspoon salmon caviar
Heat the oil in a Dutch oven to 350*. Preheat oven to 300*.
Bring a pot of water to a boil and add the lobster tails. Cook for 2 minutes until the shells turn red. Cut the shells with scissors and remove the tail meat.
Combine flour, corn starch, and salt in a bowl. Whisk to combine. Add the soda water. Whisk until a smooth batter forms.
Cut each tail in half lengthwise and dip into the batter. Let excess run off and place in the oil. Cook for 3-4 minutes, turning occasionally with tongs until golden. Remove and drain on a wire rack placed over a baking sheet. Season with salt. Keep warm in the oven until ready to plate.
Place the 3 egg yolks, salt, cayenne, and lemon juice in a blender. Blend for about 30 seconds. Reduce speed to lowest setting and VERY slowly drizzle the melted butter into the blender until thick and creamy. Stir in the tarragon.
Boil 3-4 inches of water in a large non-stick saucepan with vinegar and salt. When water is at a full rolling boil, turn off the heat, and gently crack each egg into the water. Cover and let sit for 5-6 minutes until the whites are set. Remove and drain on paper towels.
Toast the English muffins until golden brown and crispy.
To plate, drizzle a couple of teaspoons of the hollandaise on one toasted muffin half. Top with about ¼ cup of baby arugula, 1 piece of the tempura lobster, and 1 poached egg. Ladle hollandaise over the egg and place a teaspoon of the caviar on top.
A twist on the classic eggs Benedict – this English muffin is topped with spicy baby arugula, tempura fried lobster tail, a perfectly poached egg, and creamy hollandaise sauce with flecks of tarragon. Garnished with salmon roe and slice of lemon, these toppings together on top of a crunchy Thomas’ English muffin create a flavor explosion in your mouth with every bite!!
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