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Lobster Eggs Benedict with Buttermilk Biscuits


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  • Biscuits
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 2 Tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1 cup cold unsalted butter, cut into pieces
  • 1 cup well-shaken buttermilk
  • Glaze - 1 Tbsp buttermilk
  • Poached Eggs
  • 1 Tbsp vinegar
  • 6 eggs
  • Blender Hollandaise
  • 3 egg yolks
  • 1/4 cup orange juice
  • 8 oz butter
  • 1 Tbsp lemon juice
  • Garnish
  • 1 cup cooked lobster meat
  • 4 cups baby spinach, wilted


Servings 6


Step 1

Preheat oven to 400. Grease a cookie sheet and set aside. SIft together the flour, baking powder, soda and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Pour in buttermilk and stir together with your fingers or a fork until ingredients have come together and formed a slightly sticky dough. Knead once or twice to bring into a ball. Pat dough on a lightly floured surface and pat or roll dough to about one inch thick. Uswing a 2 1/2 inch round cookie cutter, cut dough into biscuits and place on prepared cookie sheets, touching sides. Glaze biscuits with buttermilk and bake 17-20 minutes or until golden brown on top.

To poach eggs, fill a wide pot with water. Add white vinegar, bring to a boil. Reduce heat to low. Poach eggs for three to four minutes or until whites are set. USe a slotted spoon to remove eggs from water and slip into a bowl of cold water. When it's time to serve, reheat water and slip eggs back in. Warm gently for two minutes. Place egg yolks in blender and whirl until combined for sauce. Add orange juice to small pot, bring to a boil and reduce down to 1 Tbsp. Add butter and lemon juice. Bring to a boil. Turn on blender and pour hot orange liquid into egg yolks in a slow, steady stream until thick and fully incorporated. Season with salt and pepper. Keep warm in a thermos. Pour hollandaise into a bowl and mix with spinach and small bits of lobster. To assemble, split biscuits horizontally. Place a biscuit half on each plate. Spoon small portion of hollandaise onto biscuit, top each with an egg and spioon remaining hollandaise overtop. Garnish with lobster-tail meat.

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