This benedict is a great, special treat and has a light, favorable sauce that offers a refreshing alternative to the traditional gloppy, fatty benedict sauce.
Author: Messy Kitchen Happy Belly
Old Bay® Seasoning
or Brandy, Whiskey
Fat-Free Half And Half
Ground Black Pepper
Lobster Tails (2)
from its shell. Set the shells aside, don't discard. Melt
Margarine (2 Tbsp)
Olive Oil (2 Tbsp)
, in saute pan over medium heat. Once butter is melted, add lobster, sprinkle
Old Bay® Seasoning (1/2 Tbsp)
over the tails, and cook for 3 to 5 minutes.
Pull out the meat and let rest on a side dish. Add the
to the remaining margarine and oil, and cook for a few minutes until shallots turn translucent. Add the reserved lobster shells to the shallots in the pan and cook, on low, for 3 minutes.
Pull the pan off the heat and carefully add the
Cognac (1 splash)
place the pan back on the flame at medium and cook until the liquid is almost all evaporated, about 3 minutes. Add the
Fat-Free Half And Half (2 1/2 cups)
and let the sauce reduce by half, stirring occasionally.
Strain the sauce into a smaller sauce pot and add the
Tarragon (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
zest. Keep warm on low to medium-low.
Now is the time to toast up your
English Muffins (2)
and poach your
. Once those are ready, add your reserved lobster back to the strained sauce. Let the lobster soak in the sauce for about 3 minutes until the meat is warmed through.
Layer your warm lobster between the toasty English muffin and the poached egg, top with sauce and
Fresh Chives (1 Tbsp)
. Serve and enjoy!
Nutrition Per Serving
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