Lobster Benedict Appetizer
Ingredients
| 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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