Lobster Eggs Benedict
Recipe courtesy Paul Williamson, Schooner Ellida, Rockland, Maine

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 5 servings
User Rating:

Hollandaise sauce:
1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika
Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.
References :
http://www.redlobster.com/seafood/recipes.asp?recipe=grl

Ingredients
2 1/2 cups chicken broth
1 medium onion, diced
2 stalks celery, diced
1 carrot, diced
1 Tbsp. tomato paste
1 sprig fresh thyme
1 bay leaf
6 peppercorns
1/3 cup butter
1/3 cup flour
1/2 tsp. sea salt
1/4 tsp. white pepper
2 1/2 cups half & half
1/4 tsp. nutmeg
2 cups diced cook lobster meat
2 Tbsp. fresh parsley, minced
1/2 tsp paprika
4 tsp. dry sherry

Directions
In a large saucepan, bring the chicken broth, onion, celery, carrot, tomato paste, thyme, bay leaf, and peppercorns to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Strain the broth mixture, discard the solids, and return the liquid to the pot.
Meanwhile, in a seperate saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper to form a roux. Gradually whisk in the half & half and nutmeg and continue to cook for 1 to 2 minutes, stirring constantly, until the mixture has thickened.Watch carefully as this mixture will scorch easily.
Add the cream mixture to the pot with the liquid, along with the diced lobster and heat gently for several minutes.Do not boil. Adjust the seasonings, as needed, then ladle the soup into 4 bowls and serve each garnished with the parsley, paprika, and 1 tsp. sherry.

enjoy!
the yummyfood team
References :
http://www.yummyfood.net/recipes-id203.html

INSTRUCTIONS
Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more
minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with
the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika.
References :
http://www.lobsterclambake.com/recipe.html#bisque

Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.
Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.
When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.
Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.
References :