Sometimes you just need to get away for a weekend of chillin’. One of the best places to do that is in Key West, Florida. Our favorite restaurant there is Antonia’s; they’ve been around over 30 years and still pack the house. On a recent Saturday, the menu board out front advertised Bellini’s and Bloody Mary’s, second one free and Lobster Eggs Benedict. While the chef was too bashful to have his picture included on our blog, here is his fabulous recipe for Lobster Eggs Benedict:
Lobster Eggs Benedict
Ingredients: (Serves 1-2)
2 slices ciabatta bread, toasted with a little olive oil
1 heirloom tomato, sliced
2 thin slices prosciutto, gently heated
1/2 cup steamed lobster meat
2 eggs, poached
Hollandaise sauce: Recipe follows
Spinach pesto: Recipe follows
Directions: Start with a slice of the toasted ciabatta, add a slice of heirloom tomato, then a slice of the proscuitto. Add 1/4 cup of the lobster meat on top, then add a poached egg on top of the lobster. Drizzle with Hollandaise sauce and top with a dollop of spinach pesto. Yum, yum, yum. yum, yum!
Easy Hollandaise Sauce:
2 extra-large egg yolks, at room temperature
1½ tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter, Melted
Put all ingredients except butter in a blender and process for 10-15 seconds. Slowly add hot melted butter into the top opening of the blender and process for 30 seconds until thickened. Makes about 1/2 cup.
Spinach Pesto:
6 oz. baby spinach
1/2 cup pine nuts
1/2 cup grated Parmesan
1/2 cup Olive Oil
3/4 teaspoon salt
1/8 teaspoon black pepper
Put all ingredients in a food processor and pulse until blended and smooth. Makes 1 1/2 cups pesto.
Bon Appetit!!!
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Marveous Mavens 