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2 In The Kitchen: Maine Lobster Roll Benedict

NEW YORK (CBSNewYork) – Looking for something special to make for Mother’s Day brunch? Chef Anthony Pino from The Dining Room at Anthony David’s in Hoboken stopped by the CBS 2 studios to show us a new twist on Eggs Benedict.

For more information about Chef Pino, click here.

Click here for a printable version of this recipe (.pdf)

Maine Lobster Roll ‘Old Bay’ Benedict

Serves 4 Guests

Chef Anthony Pino / The Dining Room at Anthony David’s

Lobster Salad – Ingredients

  • 12 oz. Fresh Lobster meat
  • 1 celery stalk, diced small
  • 1 Tbsp. premium mayonnaise
  • Salt & pepper to taste
  • Old Bay Seasoning to taste

Lobster Salad – Method

Prepare lobster salad by combining all of the ingredients into a mixing bowl; softly fold them together. Set aside.

Hollandaise Sauce – Ingredients

  • 8 oz. warm clarified butter
  • 3 egg yolks
  • Tabasco to taste
  • Salt & pepper to taste
  • 1 tsp lemon juice

Hollandaise Sauce – Method

Set up a double boiler over medium heat. Begin by whisking together the yolks, water and lemon juice. The idea is to lightly steam the yolks until they are cooked without scrambling them. Once you have achieved a pale yellow color that signals that your eggs are cooked. You can slowly start to add the warm clarified butter to the yolks, whisking constantly. As your base thickens you can drizzle the butter fast until all is complete. Season with salt, pepper and Tabasco.

Completing Your Dish

Additional Ingredients:

  • 8 eggs
  • 4 Hot Dog Buns, toasted
  • 2 tsp. OldBay Spice
  • 3 oz.White Vinegar
  • 1 gallon water

Method

Now it is time to complete your delicious brunch: poach your eggs and prepare to assemble. In a slightly boiling pot of water, add the vinegar. Add the whole eggs to the water; swirl water gently so eggs don’t sink to the bottom. It will take only 1.5 to 2 minutes to poach the eggs, depending on water temp. While the eggs are cooking, take your toasted hot dog bun, and top with lobster salad. Once the poached eggs are ready, remove, drain and top 2 eggs on each lobster roll. Then top with Hollandaise sauce, Old Bay spice and enjoy!