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Each summer, massive areas of the usually fertile Gulf of Mexico fishing grounds become uninhabitable to most sea life.
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Servings: 1
Lobster Benedict Ingredients:
½ ounce tasso, thinly sliced
1 biscuit, split
2 ounces jalapeño hollandaise (recipe below)
2 each eggs, poached
2 ounces cooked lobster meat
1 teaspoon butter
Melt butter and quickly heat the tasso. Place tasso on both sides of the biscuit. In the same pan, gently begin to heat the lobster meat. Place warm, poached eggs on top of the biscuits and tasso. Spoon hollandaise over the eggs and top with the warmed lobster.
Jalapeño Hollandaise Ingredients: (yields 12 ounces)
½ pound butter, cubed
4 each egg yolks
1 teaspoon lemon juice
1 pinch cayenne pepper
2 tablespoon roasted, peeled, seeded and diced jalapeño pepper
1 pinch salt
Place butter and yolks in a stainless steel bowl. Place bowl over a pot of simmering water and begin to whisk. Whisk until thick and fluffy. Whisk in remaining ingredients. Keep sauce warm, but not hot.
