Lobster Eggs Benedict

Directions

1. Cook lobster in boiling water for 2 to 3 min. Drain and allow to cold. Remove meat from tails and claws. Dice and set aside.
2. Over a double boiler or possibly bain marie at a low boil whisk together egg yolks and water till light in colour, fluffy, and slightly thickened. In a thin stream, add in lobster oil to egg mix while constantly whisking. Mix in diced lobster meat, add in a little lemon juice and adjust seasoning. Keep hot. Just before serving stir in freshly minced chervil.
3. For the Poached Large eggs:In a shallow fry pan full of rapidly simmering water, add in white vinegar. Break each egg into a c. and gently slip the egg into the pan. Stir the water to create a whirlpool. The vinegar will help to congeal the egg whites while the water movement will help to create a neat oval shape.
4. The Large eggs will need about 3 min and are cooked when the egg whites look opaque. Remove the Large eggs from the pan with slotted spoon and drain on a clean tea towel.
5. For the Lobster Oil:Place lobster shells in a plastic bag and with a heavy rolling pin crush the shells. (The plastic bag will prevent a mess.)
6. In a large pot heat vegetable oil till very warm. Carefully place lobster shells in the pot and cook, stirring constantly for 10 to 15 min. Add in vegetables and allow to cook for another 5 min. Deglaze with white wine. Continue to cook for 15 to 20 min, stirring occasionally. Add in grapeseed oil and reduce heat to medium. Cook, stirring for 25 to 30 min.
7. Remove from heat and allow to cold. Allow to sit at room temperature overnight to ensure flavours will infuse.
8. Next day, strain oil through a cheesecloth lined sieve or possibly a paper coffee filter into a clean container with a tight fitting lid. The lobster oil can be kept refrigerated for up to one month.
9. For the English Muffins:In a small bowl with a fork, stir together yeast and sugar in potato water till dissolved. In a large bowl, blend lowfat milk, potato, and oil together. Add in yeast mix to lowfat milk mix. Add in 2/3 flour to yeast/lowfat milk mix. Beat till smooth and add in salt. Little by little add in the rest of the flour.
10. Turn onto a clean flat surface and knead 10 min or possibly till smooth. Roll dough into ball and place into an oiled bowl. Cover with plastic wrap and a towel. Place bowl in hot spot and allow to double in bulk. Punch down and knead lightly. Let rest 5 min.
11. Roll out to 1/2 inch thick. Cut with a 4-inch round cutter. Press both sides in cornmeal. Cover and allow to almost double in size. Cook on a low heat, non-greased griddle for about 20 min. Turn occasionally to avoid ballooning. Press down after turning. Cook till sides are dry.
12. To Assemble:Place the poached egg on top of the toasted english muffin and spoon hollandaise sauce over top. Garnish with herbed salad.
13. Yeilds 1 to 11/2 cupsYields 6 muffins.