Saturday, March 26, 2011

lobster benedict

One of the great things about living in New England is the abundance of lobster available to enjoy -- I never get tired of it, and could eat lobster pretty much any way. Oooh! That actually sounds like a delicious plan! I might have to explore the idea ....

Anyway, I had some leftover lobster meat from dinner the other night, and obviously didn't want to let it go to waste. So I whipped up some eggs Benedict, with the traditional English muffin, poached egg and Hollandaise sauce. But instead of Canadian bacon, I opted for lobster. The result was a perfect breakfast.

I'm betting shrimp would be good too -- a fabulous brunch item, I'd say.

I love those red crustaceans with the big claws.

1 comment:

Beverly said...

It was amazing. Just the right amount of meat (or course my extra ladle of hollandaise didn't hurt).