Maine Lobster Benedict Recipe
baked polenta, organic poached egg, Haricovert, Bernaise sauce
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Ingredients
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Baked Polenta
Organic Poached Egg
Haricots Verts
Béarnaise Sauce
Lobster
Method
Baked Polenta
- 1
Prepare the Polenta
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps.
- 2
Cook the Polenta
Reduce heat to low and cook the polenta for about 30 minutes, stirring frequently, until thickened. Stir in 2 tbs of olive oil, 1 cup of grated Parmesan cheese, and 1 tsp of black pepper.
- 3
Bake the Polenta
Preheat the oven to 400°F (200°C). Spread the polenta mixture into a greased baking dish and smooth the top. Bake for 20 minutes or until the top is slightly golden.
Organic Poached Egg
- 4
Prepare for Poaching
Fill a saucepan with water and bring it to a gentle simmer. Add 1 tbs of white vinegar to the water.
- 5
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water, one at a time. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
Haricots Verts
- 6
Blanch the Haricots Verts
In a pot of boiling salted water, add 8 oz of haricots verts. Blanch for 3-4 minutes until tender-crisp. Drain and immediately transfer to an ice bath to stop cooking.
- 7
Béarnaise Sauce
- 8
Make the Reduction
In a small saucepan, combine 2 tbs of white wine vinegar and 2 tbs of minced shallots. Simmer over medium heat until reduced to about 1 tbs. Set aside to cool.
- 9
Prepare the Sauce
In a double boiler, melt 1 cup of unsalted butter. In a bowl, whisk together 3 egg yolks and the reduced vinegar mixture. Whisk in the melted butter gradually until thickened. Stir in 1 tbs of chopped tarragon, salt, and black pepper to taste.
Assembly
- 10
Assemble the Benedict
To serve, place a slice of baked polenta on a plate, top with a generous portion of chopped lobster meat, a poached egg, sautéed haricots verts, and drizzle with béarnaise sauce.
