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.

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