PORTLAND, Maine (NEWS CENTER) - Scot Fuller from The Chadwick Bed and Breakfast shared his recipe for Maine Lobster Benedict with Lemon-Herb Butter with us for National Eggs Benedict Day.

Here it is:

Serves 4, halves easily for 2

Not only is this dish stunning to look at (just wait till you walk in a room of hungry people and watch them ooh and awe), but it is completely a treat to have sweet succulent lobster served so eloquently for breakfast. My favorite brunch threat or all time is steaming Eggs Benedict, thinly sliced Black Forest Ham, with a bright yet creamy lemony Hollandaise sauce. When I opened my bed and breakfast, I new I needed to take my favorite, renovated it, and throw in a newfangled Maine touch. Now, when I really want to surprise my friends or simply want to share the biggest icon of Maine with my guests from around the world, I toss the Hollandaise and ham out the window and straight for fresh-from-the-dock Maine lobster... simply the best lobster you can find anywhere in the world.

Don't let the idea of cooking lobsters scare you. When in a pinch (or in my case, when you want to sleep in a bit later), use frozen (but packed fresh) pre-cooked lobster meat found in the seafood section of most grocery stores. The brand I have found to have an undetectable flavor difference from what you would boil yourself is Cozy Harbor Frozen Lobster Meat. You'll save yourself a ton of time and labor--just trust me on this one! Also, clarified butter is very simple to make and really will make the presentation outstanding. Below I've included easy steps on how to make it at home in just a few minutes.

The Recipe

7 tablespoons clarified butter*

2 tablespoons freshly squeezed lemon juice

zest of one lemon

1 small sprig of fresh thyme

3 scallions, petite chopped on the bias

2 teaspoons finely chopped fresh chives

7 ounces cooked lobster meat, thawed, drained, and roughly chopped

kosher salt & restaurant pepper

For Poaching

8 large eggs


3 tablespoons vinegar (white or cider, any kind really)

1 tablespoon kosher salt

For Platting

8 large eggs

4 English muffins or croissants

2 scallion, chopped on a larger bias, for garnish

2 tablespoons, finely chopped chives, for garnish

kosher salt & restaurant pepper

orange wheels, strawberries, kiwi rounds & blueberries

lemon wedge for bit

See (*) below for directions on how to make clarified butter. It takes only 15-20 minutes so it can be done that morning.

To make sure everything is perfectly timed for plating, follow the preparation direction exactly, moving quickly to the next step. It is fast paced but you can do it.

Create your mis en place--everything chopped, measured, lined up, and ready to go--on your kitchen counter. Make sure to toaster in plugged in.

Fill a high sided saute pan with enough water to cover the eggs you add later with about a 1/4-1/2 inch of water above them. Add the vinegar (don't worry.. you won't taste it in the eggs but it will do wonders to keep your egg whites tightly together) and kosher salt. Set the burner on high just unti the water starts to form large bubbles on the bottom but not boiling. Reduce the temperature to medium low so that it maintains this "almost about to bubble" temperature. Do not stir the water... you want it perfectly calm for when you crack the eggs into the water.

In a medium sauce pan, melt clarified butter over medium-low to low heat. You are not trying to brown it, so adjust your burner as needed. Everything will just need to be heated through, not really cooked.

While you are heating the butter, crack one egg into a small bowl, throwing out any bits of shell, and then slide the egg from the bowl into the simmering water. Repeat with three other eggs until you have four perfectly poaching eggs in their bath water. Set a kitchen timer for exactly 3 minutes and 45 seconds, and your yolks will be perfectly runny. Cook a bit longer for a stiffer yolk. Since you are doing this recipe for 4 people, you will need to poach the eggs in two batches. Immediately, put two of the English muffins into your toaster.

While eggs and muffins are cooking, add lemon juice, zest, and sprig of thyme to the warm clarified butter. Stir to release the flavors and immediately then add the chucks of lobster meat to heat through. Reduce temperature if needed. Sprinkle in a big pinch of kosher salt and pepper.

When English muffins pop up, add the chopped scallions and chives to the lobster mixture and turn the burner off (adding too soon will brown the green of the herbs--not as appetizing). Plate the English muffins and spoon a teaspoon of the butter from your lobster mix on top of each half. At this point, your timer for the eggs should be going off. Using a slotted spoon, carefully place one poached egg on top of each muffin half, using a soup spoon to help you maneuver it in place, doing your best to not break the yolk. Cover both plates with foil to keep warm, or place in a heated oven set to 180 degrees.

Immediately, start the next four eggs and the last two English muffins, keeping the lobster mixture off heat or on the lowest possible flame. Start to finish (if the clarified butter is already made in advance), it takes 10 minutes to cook and assemble the Benedicts for all 4 servings.

To finish, divide the lobster meat over the four plates atop the poached eggs, trying to give everyone a bit of tail and claw meat, spooning the remaining butter mixture over each serving, discarding the sprig of thyme. Sprinkle the Benedicts with the remaining freshly chopped scallion and chives, and top off with a touch of kosher salt and pepper more for look than taste. Garnish plates with oranges, strawberries, kiwis, fresh blueberries (or any fresh fruit for that matter but blueberries do scream Maine).

Lastly, take a moment to prepare yourself for the praise you're about to be showered with, throw back a prosecco cocktail, and enjoy. Breakfast is served.

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