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Tomato Lobster Benedict BBLT

Difficulty: Moderate
Time: 15 minutes
Serves: 4

Lobster Benedict BBLT

  • 2 cups fresh, cooked and cleaned lobster (substitute Dungeness crab or Humpback shrimp)
  • 2 whole avocados, ripe and soft, quartered and sliced
  • 1 package of lean, low-sodium bacon, cooked crispy
  • 10-12 Delicato® Butter Lettuce leaves, rinsed and dried
  • 10-12 poached eggs (substitute roasted or grilled Portobello mushroom or tofu)
  • 10-12 English muffins

Tomato Hollandaise

  • ½ cup roasted Campari® Tomatoes, diced
  • 6 egg yolks
  • 2 cups clarified butter, warm
  • 1 lemon, zest and juice
  • 1 tbsp sea salt
  • 1 tbsp cayenne pepper

Sweet Pepper Beet Relish

  • 1 cup roasted Maestro® Red Sweet Bell Peppers, peeled, seeded and diced
  • ½ cup cooked red beets, diced
  • 1 scallion, sliced
  • Sea salt and cracked pepper
  • Camelina oil

A tasty brunch for a special occasion. Can be prepared gluten-free, vegetarian and vegan.

Instructions

Tomato Hollandaise

  1. Whisk egg yolks over a water bath until light and fluffy.
  2. Whisk diced roasted tomatoes into the egg mixture
  3. Slowly add clarified butter. Whisk to incorporate, and remove from heat.
  4. Add lemon juice and zest, salt, pepper and cayenne. Place somewhere warm until ready to use.

Sweet Pepper Beet Relish

  1. Mix relish ingredients in a bowl until combined.

Serving

  1. Split English muffin and layer Delicato® Butter Lettuce, avocado, lobster, poached egg, and bacon.
  2. Top with pepper-beet relish and tomato hollandaise.

Recipe Created By

Chef | Ned Bell
Ocean Wise Executive Chef – Vancouver Aquarium

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