Recipes

  Ingredients

• 2 egg yolks
• 2 tsp white wine vinegar
• 150 g butter melted
• ½ lemon juiced
• 2 cooked Citarella lobsters
• 2 Tbsp butter
• 2 English muffins, halved and toasted
• 4 eggs
• 2 oz Citarella Caviar
• Fresh dill fronds, for garnish
• Salt and pepper, to taste

Instructions

1. Create a double boiler by placing a mixing bowl over a large saucepan half filled with water. Bring to a simmer then reduce to a gentle simmer.
2. Add the egg yolks to the bowl and whisk vigorously.
3. Add vinegar and continue whisking. Slowly drizzle in melted butter, continuously whisking to ensure the sauce comes together. Season with lemon juice, salt and pepper. Cover with plastic wrap and keep warm until ready to use.

1. Bring a medium pot of water to the boil. Gently poach eggs, 1 at a time, until just cooked. Remove with a slotted spoon and lay eggs on a paper towel to hold until ready to serve. Rewarm eggs by dunking back in hot poaching water for 30 seconds.
2. Remove lobster meat from the shells, and cut into smaller pieces. In a skillet over medium heat, melt the butter and add the lobster. Warm gently.
3. Build your benedict starting with a toasted English muffin half, top with buttered lobster, then poached egg, and a drizzle of hollandaise. Garnish with fresh herbs and Citarella caviar.