The Tail End of the Lobster

Dan's impression of Woody Allen in Annie Hall

It may be the last day of the month, but I was bound and determined to get the Lobster Tale Trilogy finished by month's end and got it in just under the wire.  For awhile I pondered doing a lobster linguine to pay homage to my favorite dish at The Pentagoet Inn, but asked myself what on Earth was I thinking trying to replicate such an exquisite entree.  As a result, I decided this was the perfect time to create a Maine-based version of Eggs Benedict.

Dan and I have made a habit of coming up with different takes on our favorite....albeit deadly to one's waistline....breakfasts.  My favorite has always been Eggs Bjornstein which substitutes smoked salmon for the ham.  Dan, on the other hand, still being a carnivore at heart has embraced the Eggs Benedetto.  The Benedetto variation pays tribute to one of our favorite singers, Tony Bennett, and Dan's Italian heritage with prosciutto stepping in for the American oink.

Eggs Emoggin is the newest addition to the roster.  Unless you happen to be from this area of the country, the name probably has you stymied.  Eggemoggin Reach is a body of water that separates the Blue Hill Peninsula from Deer Isle and plays host to the Eggemoggin Reach Regatta.  The Deer Isle Bridge is a suspension bridge completed in 1939 which spans Eggemoggin Reach and provides the only vehicular connection between the mainland and Little Deer Isle.

The Easy Hollandaise Sauce is from The Black Dog: Summer on the Vineyard Cookbook and has never left me down.  While chefs may cringe with this quick take on the classic sauce, it's made my Sunday mornings far more enjoyable.

Eggs Emoggin

4 poached eggs
2 pieces toasted multigrain bread
butter
2 lobster tails, cooked and cut into 1" medallions
1 cup baby spinach
1/2 cup Easy Hollandaise Sauce (recipe below)
2 teaspoons capers
salt
freshly ground pepper

Poach eggs to your liking.  I've always been a runny yolk girl, but Dan has only recently discovered the wonders of the runny yolk.  While the eggs are poaching, lightly toast the bread and butter it if you like.  Place the spinach on the bread and top with the poached eggs.  Top with the lobster and drizzle with the Hollandaise sauce.  Season with salt and freshly ground pepper to taste and garnish with the capers.

Easy Hollandaise Sauce

2 egg yolks
1 tablespoon fresh lemon juice
1 stick butter, melted
splash of Tabasco sauce
dash of cayenne pepper
salt to taste

Combine the egg yolks and lemon juice in a food processor or blender.  Turn on and slowly pour in the melted butter.  The sauce will emulsify.  Season with Tabasco, salt, and cayenne pepper.  Yields 1/2 cup.