When we were in Smithfield, VA, we had breakfast at the Smithfield Gourmet Bakery and Cafe. One of the items on the menu was Lobster Eggs Benedict and of course, almost everyone in our party opted for that dish. It was a split biscuit topped with ham, eggs fried over easy, Hollandaise sauce and of course, lobster.
|Lobster Eggs Benedict as served at the Smithfield Gourmet Bakery and Cafe in Smithfield VA.|
As I was eating it, I told myself I would be making it at home and staying true to my word, here it is.
I'm sure that you guessed we made this on our grills instead of inside. You were right. Here's what we did.
|Look how moist and flaky these biscuits turn out. I love them this way instead of the typical round biscuits.|
|Next I baked 6 eggs in a muffin pan. I seasoned them with a little BBQ rub and salt. This was indirect on a ceramic kamado grill running 350°f. I bake them until the egg whites are set, about 15 to 20 minutes.|
|While the eggs baked, I prepped the lobster. I just split open a thawed tail, removed the meat, and cut it into bite sized chunks.|
|Tip: Seafood proteins are wimps. They can't handle heat at all before they start to degrade, so always keep seafood as cold as possible until the last minute you use them.|
|I put the lobster bits in the muffin pan, poured warm clarified butter over them and put them back in the grill for just another few minutes.|
|Because the butter was already warm, it only took a few minutes for the lobster to get done which is an internal temperature of 135°f.|
|Once everything is is cooked, it's just a matter of putting it all together. Split the biscuit and top it with sliced ham, 2 eggs, lobster and the Hollandaise sauce.|
As great as theirs was....I have to say mine was a wee bit better myself :) Now I just want to try it using some of the leftover Charles Henry Gray country ham that we had for Thanksgiving.