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Lobster Benedict with Meyer Lemon–Scallion Butter
Serves 2

You want something special that will make an impression? Look no further. This egg dish—which combines poached eggs with cooked lobster meat lightly drizzled with a lemony butter—is simple to put together and totally satisfying. If you buy precooked lobster meat (try to buy tail meat as it is the part everyone really wants), the dish can be put together in about 15 minutes! This meal is very rich and 1 egg and half a muffin should be more than enough for each person; you can always double or triple the recipe for a party.

If you can’t find Meyer lemons, which are available during the winter months, you can substitute regular lemons.

The Meyer Lemon–Scallion Butter
1/2 stick unsalted butter (1/4 cup)
1 scallion, finely chopped
1 tablespoon freshly squeezed Meyer lemon juice or regular lemon juice
1 1/2 teaspoons minced fresh chives
1 teaspoon grated Meyer lemon zest or regular lemon zest

The Eggs and Lobster
2 large eggs
1 English muffin, 2 biscuits, or 2 thick slices bread
3 1/2 ounces cooked lobster meat (about 2 tails), cut into long, thick strips
1 scallion, cut into long, very thin strips
2 paper-thin slices Meyer or regular lemon

Make the butter: In a small saucepan, melt the butter over low heat. Add the scallion, lemon juice, chives, and lemon zest and let cook about 2 minutes, or until bubbling. Set aside and keep warm.

Make the eggs and lobster: Bring a medium pot of water to a simmer. Add the eggs to the water 1 at a time.  Use a spoon to swirl the water around the eggs, to keep them in motion and prevent the egg whites from spreading out too much. Let the eggs simmer 2 1/2 to 3 minutes, or until the whites are set and the yolks are just beginning to set. Remove the eggs from the water with a slotted spoon and be sure to drain them.

While the eggs are poaching, toast the muffins or bread, or heat the biscuit in a low oven. Place the lobster meat in the hot butter and let it warm up over low heat for 1 to 2 minutes.

To assemble: Place half a toasted English muffin on a plate. Remove half the lobster from the butter with a slotted spoon (draining well) and place on the muffin, letting the lobster hang over the muffin. Top with a poached egg. Spoon about 2 tablespoons of the seasoned butter on top, and garnish with a scallion strip and a slice of the lemon. Repeat with the remaining ingredients.

Purchase Stonewall Kitchen Breakfast.

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Peter Perez
Senior Marketing Manager

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