Mother’s Day Maine Lobster Benedict Brunch Recipe

This year Mother’s Day is May 11.  So this year begin Mom’s special day with a Mother’s Day lobster brunch of homemade fresh Maine Lobster Benedict, a beautiful dish that is sure to make your Mother’s Day celebration very special indeed.  As we like to say, flowers are great, but a Mother’s Day gift of lobster just tastes better.

Maine lobster benedict recipe for Mothers Day 2012

Maine Lobster Benedict (Courtesy Lobster From Maine)

The Maine Lobster Benedict recipe begins with fresh Maine lobster.  You will need five one-pound lobsters to garner 1 pound of cooked lobster meat.  You steam the lobster as usual and use a large chef’s knife to open the claws and tail to remove the meat.  Of, if you prefer, you can buy one pound of freshly cooked Maine lobster meat.  Just make sure the lobster is fresh.

 

The Maine Lobster Benedict recipe will provide four servings for a great Mother’s Day Brunch.  The recipe includes preparing homemade Hollandaise Sauce:

Hollandaise Sauce Ingredients:

  • 2 egg yolks
  • ½ cup (1/4 pound) unsalted butter
  • 1 tablespoon fresh squeezed lemon juice
  • Dash of cayenne pepper
  • Sea salt
Other Ingredients
  • 4 English muffins
  • 12 asparagus spears, steamed
  • 1 pound cooked Maine lobster
  • 1 tablespoon butter
  • 8 eggs, poached
Prepare the Hollandaise Sauce: 
  • Melt the butter in a double-boiler on top of the stove.
  • In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper.
  • Whisk the egg mixture into the melted butter, stirring constantly over heat until the sauce starts to thicken.
  •  Season to taste with sea salt.
  • Remove the double boiler from the heat and keep the sauce warm over the hot water.

Prepare Maine Lobster Benedict:

  • Split and toast the English muffins and place 2 halves on a plate.
  •  Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English part of the English muffin.
  • Briefly sauté the pre-cooked lobster in 1 tablespoon of butter until it is heated, and add a portion of the heated lobster to each English muffin.
  • Poach the eggs and top each muffin half with a poached egg.
  • Add a dollop of the Hollandaise Sauce on top.

 

Note on the Hollandaise Sauce from Chef Tom Gutow: If the butter fat and egg yolks separate and the sauce appear to curdle, add a few tablespoons of  hot water from the boiler and whisk like crazy to emulsify it. This will make the sauce smooth again. 

Springtime: Opening Season for the Waterfront Lobster Roll

Finally, Spring is here.  The time of year when many of our favorite waterfront clam and lobster shacks begin to open again for the season … and the famous New England lobster roll recipe is again on the menu.  There is nothing that says sunshine and sea as the taste of a specially prepared, fresh lobster roll on a toasted New England bun.


Cape Cod, Ipswich, Massachusetts and the Maine seacoast are world famous for the lobster roll made with freshly caught lobster.  The lobster meat, cooked to sweet perfection, is served overflowing a top loading bun.  Add a side of chips, a cold beer and a sunny table, and you’re there.  The recipe may vary a bit from town to town but it always begins with freshly caught lobster.

A lobster roll from the Clam Box, Ipswich, MA

This longing for the opening of lobster-shack season was made all the more interesting when recently it was learned that Chuck Hughes, owner of  the Garde-Manger Restaurant in Montreal,  was named Food TV  Iron Chef of America, in part because of his preparation of a good old Maine lobster roll.   That’s right.  The judges went crazy for his lobster roll!


For those of you who share our passion for the lobster roll but can’t go to Maine or Cape Cod, we decided to share Chef Hughes winning lobster roll recipe.  We have only few hints to add. 


The lobster must be fresh and healthy, so only order from a reputable lobster online dealer.  Ask for a couple of females so that you can collect the lobster roe to make lobster butter.  Boil the lobster in a large pot of salted water and take care not to over cook.  Overcooking will make the meat tough.  When opening the cooked lobster, cut the meat into large chunks.  And finally, make sure to pick a quality, top-loading bun.


Remember, it’s all about the lobster!


Here is Chef Hughes recipe, adapted from his cookbook Garde-Manger:


Lobster Roll
Serves 4


For an added Iron Chef twist, feel free to add a smidgen of chopped dill.


4 lobsters, weighing about 1 1/2 pounds (675 grams) each


2 tablespoons (30 mL) best-quality mayonnaise


2 scallions, cleaned and finely chopped


Salt and freshly ground pepper


4 hotdog buns


Lobster butter (recipe follows)


In a large pot of boiling salted water, cook the lobsters for 6 minutes, and then plunge them into a bowl of ice water to stop the cooking process.


Shell the lobsters and cut the flesh into large pieces. Combine the lobster with the mayonnaise and green onions. Season the mix to taste with salt and pepper. Cover and chill until ready to serve.


When serving: Butter the buns with the lobster butter, and toast them in a fry pan until golden. Divide the lobster mix among the four buns and serve immediately.


Lobster Butter
Makes 1 pound (450 grams)


Lobster butter keeps refrigerated for one month, or can be frozen for up to three.


1 pound (450 grams) unsalted butter, softened


Roe from one female lobster


In a large fry pan, melt the butter and whisk in the (roe) eggs. The butter will be red. Pour into a container and keep refrigerated until ready to use. 

LobsterOnline.Com 2014

Lobster Real American Comfort Food

Yes, fresh lobster from New England is a well known delicacy, but did you know lobster is really good for you?  Rich in protein, Vitamin B-12, Phosphorus and Zinc, lobster is also low in fat and calories and has zero carbohydrates. Lobster is also an excellent source of lean protein.   All told, lobster is real American comfort food and an incredibly healthy food.

 

Lobster also contains Omega-3 fatty acids, which according to the American Heart Association, are associated with good heart health.
The experts at the National Institute of Health list lobster as having fewer calories and saturated fats than both chicken and turkey.  Here is a breakdown of a 3.5 ounce serving of each.
                       CHOLESTEROL    CALORIES     FATS
Maine Lobster          72 mg              98              0.1 g
Skinless Chicken        85 mg           173             1.3 g
Skinless Turkey        86 mg           140               0.4 g

 

New England restaurants from Maine to Rhode Island prepare lobsters in any number of elaborate ways.   Baked stuffed, lobster salads, lobster ravioli, lobster chowder and more are among the specialties. However, most New England folks rely on the tried and true ways: Steamed (or boiled), grilled or broiled. 

 


For lobster lovers, a fresh, steamed lobster has the best taste.   Hard shell or new shell, lobster requires careful cook timing for best flavor. Cooking either too long or too short can turn the meat mushy or tough and greatly affect flavor.  Perfectly cooked, the claw and tail meat is tender, sweet and delicious.   If all this make you hungry, remember you don’t have to go to Maine.  Today you can have live, fresh lobster delivered right to your front door anywhere in the country.

 

Here are the nutrients and the percentage of daily requirements found in a 3.5 ounce lobster tail.

 

Lobster
Nutritional value per 100 g (3.5 oz)
410 kJ (98 kcal)
0 g
0 g
0 g
0.59 g
0.107 g
0.091 g
0.16 g
20.5 g
0 mg (0%)
4 mg (267%)
4 mg (27%)
2 mg (40%)
4 mg (308%)
Folate (Vit. B9)
2 μg (1%)
0 mg (0%)
6 mg (1%)
2 mg (16%)
8 mg (2%)
15 mg (2%)
0 mg (0%)
15 mg (150%)
Percentages are relative to US Recommendations for adults.
Source: USDA Nutrient Database

 

So what does one need to know when enjoying their next Maine? Lobster is is a beneficial source of plaque reducing Omega-3 fatty acids (which are healthy for the heart), extremely low in fat, very high in protein,  The same portion of skinless chicken has 130% more fat while the same portion of lean beef has 500% more fat.

 

And for those who prefer organic food, lobster is at the top of the list. They are harvested in the wild where they feed on a smorgasbord of fresh seafood. The Lobster diet consists of live fish, live crabs, live clams and live mussels. In all, lobster have a very healthy diet which which is why they are a beneficial food for humans.
For cooking information, check out our tips on how to cook live Maine Lobster.

Try This Lobster Mac and Cheese Recipe Bursting with Flavor

Down home American comfort food – fresh Maine Lobster and macaroni – combined to create a high-class dish that is bursting with flavor and a winter lobster dish favorite. Follow this recipe to make a glorious Lobster Mac & Cheese Casserole that will have your family and guests swooning.

lobster mac and cheese casserole

Lobster and Campanelle Pasta

The lobster mac and cheese dish starts with a selection of four of your favorite cheeses, Campanelle pasta and a hard-shell, two pound or larger, live Maine Lobster.

Directions:

  1. Begin by poaching the lobster.   Add two to three quarts of water and two tablespoons of sea salt to a kettle or large pot.  Bring the water to a roiling boil, add the lobster, reduce heat to medium, cover and cook for three to five minutes until the meat is just firm and opaque.  Remove the lobster and let drain. Save the water in the pot. Using a chef’s knife, open the tails and claws and remove the lobster meat.  Cut into bite size chunks. Save the claw and tail shells.  Set the poached lobster meat aside.
  2. Using the same water and pot, bring water to a boil again and stir in the macaroni. Add lobster claw shells and save the tail shell. Reduce heat to medium and cook the pasta uncovered about six to eight minutes (half the time specified on the box). You want to undercook the pasta otherwise it will be mushy after baking. Drain the pasta in the sink, rinse in cool water and set aside.
  3. Pre-heat oven to 350 degrees.
  4. The next step is the sauce. Melt two tablespoons of butter in a sauce pan over low to medium heat.  Add in diced onion and cook until onion is translucent, about four minutes. Scoop the onions from the pan and set aside. Add the saved lobster tail shell; add the minced garlic, chopped shallot and light cream (or milk) to the sauce pan. Simmer gently for 20 minutes. Scrape the garlic, onions and shallots from the pan and set aside. Remove and discard the lobster tail shell. Add in three more tablespoons of butter.  Stir in the flour and whisk until thickened.
  5. Stir in all four kinds of shredded cheese to the thickened cream sauce. Heat until the cheeses are melted and smooth. Season with salt and pepper.  Add in the macaroni and lobster chunks and toss.  Stir in the onions, garlic and shallots.
  6. Add heated macaroni mixture to a four quart casserole and smooth the cheese across the top.  Sprinkle with panko (or buttered) bread crumbs. Bake in oven until the top is golden brown and the sauce is bubbly, about 12 to 15 minutes.

Ingredients:

  • 1 (1 pound) campanelle pasta or other tubed macaroni
  • 1 (2 pound or larger) live Maine lobster, hard shell
  • 5 tablespoons butter
  • 1 small white onion, diced
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 2 cups light cream (or milk)
  • 5 tablespoons flour, all-purpose
  • 1 pound Gruyere cheese, shredded
  • 1 cup grated Romano cheese
  • 2 cups Cheddar cheese, shredded
  • ½-pound soft, cream style (Boursin) cheese
  • salt and pepper to taste
  • 4 tablespoons panko bread crumbs