Maine Lobster Benedict

Maine Lobster Benedict

by Executive Chef, Ben Pollinger
Oceana Restaurant, NYC

Photograph by Paul Johnson

Lobster Potato Cakes

1¼ lb. cooked grated potato

¾ lb. cooked sliced Maine lobster meat

Mix well. Form into patties. Brown over medium heat in a pan, flip, heat through.

Eggs

8 eggs

Poach in water for about one (1) minute until whites are cooked and yolks are semi-set but still runny.

Sauce

1 tbsp. butter

1 tbsp. flour

1½ c. lobster stock

1 c. cream

Melt butter, add flour. Cook two minutes over medium heat.

Whisk in stock and cream.

Simmer 40 minutes, until reduced to 1½ cups.

Place cakes on plate, place eggs on cakes, spoon sauce over and around eggs and cakes.


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