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LOBSTER BENEDICT WITH ASPARAGUS AND SALAD GREENS [rate this recipe]
Ingredients:

MEYER LEMON VINAIGRETTE:
Ingredients:
2 Tbls. Good White Wine Vinegar
Cup Fresh Meyer Lemon Juice
3 Shallots Minced
1 Cup Canola Oil
1 Teaspoon Pink Peppercorns
1 Tlbs. Extra Virgin Olive Oil
1 Teaspoon Simple Syrup
Salt and Pepper to taste

HOLLANDAISE:
Ingredients:
8 Egg Yolks
1 Oz. Water
1 Lb. of Clarified Butter
Fresh Lemon Juice of One Lemon
Cayenne Pepper to taste
Salt to Taste
Directions:

Cooking Time: Varying Heat
Prep. Time: 1 hour
Cooking Time 25 minutes
Yields/Portions 4 Servings

MEYER LEMON VINAIGRETTE:

Directions:
Soak the Fresh Meyer Lemon Juice and White Wine Vinegar for about 2 hours.
Add Shallots, Pink Peppercorns, and Simple Syrup whisking briskly. Add Salt and Cracked Black Pepper. Slowly add Canola Oil and then Olive Oil to the mixture whisking briskly.
Set Aside. To be tossed with 4 cups of Salad Greens when serving.

HOLLANDAISE:

Directions:
Place Yolks and Water in a Mixing Bowl that fits in a TailPot, similar to a Bain Marie, filled with simmering water. The Mixing Bowl should be secure in the pot and not touch the water. Reduce heat.
Whisk Rapidly until the Yolks are hot to the touch and can form a ribbon.
Remove from heat and slowly Whisk in Warmed Clarified Butter.
Add Lemon Juice and Pinches of Salt and Cayenne until tart and a small bite of heat is detectable.
Pass through a Chinois and reserve in a warm part of the kitchen.

LOSBTER:
1- 1.25-1.5 Pound Lobster, Cooked and Removed from Shell.
Cut in a large Dice.




 
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Accommodations
Rate: $175-$365
Rooms: 8
Suites: 6
Handicap Accessible (limited)
Children ages 10+
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