Lobster Benedict Appetizer
|4 (2 oz) Lobster tails|
|10 asparagus tips|
|4 tbs unsalted butter|
|20 raw quail eggs|
|20 slices french bread, cut 1/4 inch thick|
|1 blood orange or regular orange|
|2 egg yolks|
|1/2 cup clarified butter|
|kosher salt and white pepper to taste|
- Steam lobster tails for 6 minutes.
- Remove meat from shells and cool, then cut each tail into 5 slices to create medallions.
- Blanch asparagus tips until just tender, about 1 and 1/2 minutes.
- Slice in half lengthwise and deep warm.
- To prepare orange hollandaise, grate peel.
- Squeeze the juice from orange and boil with grated peel until reduced by half. Cool.
- Whisk egg yolks in a double boiler over medium heat.
- Add orange juice and cook, stirring constantly, until sauce thickens.
- Pour clarified butter in very small amounts and continue whisking.
- Season with salt and white pepper.
- Keep sauce warm, as any change in temperature will cause it to separate.
- Saute a few lobster slices at a time in 2 tbs of butter for about 30 seconds per side.
- Repeat with the remaining lobster medallions, adding more butter if needed.
- Fry quail eggs, sunny side side up, in remaining butter, being careful not to overcook the yolk.
- Lightly butter French bread and broil just until browned.
- To assemble Lobster Benedict, place 1 slice of French bread on a small plate.
- Top with a lobster medallion, quail egg and 2 asparagus halves.
- Garnish with orange hollandaise sauce.