Lobster Corn Cakes with Asparagus, Bacon, Eggs and Hollandaise
Executive Chef Kelly Franz
Magnolias
Charleston, S.C.
At Magnolias in Charleston, Executive Chef Kelly Franz upgrades eggs benedict by incorporating lobster into the mix. Cooked lobster meat goes into the housemade corn cakes, which sub for the usual English muffins, as well as the hollandaise sauce. Asparagus add a touch of spring to the plate.
Ingredients
3 whole lobsters (about 1¼ lb. each), cooked and meat removed from shell
6 lobster corn cakes
12 slices applewood smoked bacon, cooked and kept warm
1 lb. asparagus spears, blanched and kept warm
2 cups lobster hollandaise
6 eggs, poached
Lobster corn cakes
¾ cup white cornmeal
2/3 cup all-purpose flour
½ tbsp. baking powder
2½ cups sweet corn kernels
½ cup chopped green onions
¼ cup diced red bell pepper
½ cup milk
3 large eggs, beaten
2 cups diced cooked lobster meat
Coarse sea salt and ground black pepper, to taste
3 egg whites, whipped to soft peaks
1 tbsp. olive oil
Lobster hollandaise
4 egg yolks
1 tbsp. lemon juice
¼ tsp. fine sea salt
3 dashes hot pepper sauce
2½ tbsp. water
1 lb. unsalted butter, melted
1 cup chopped cooked lobster meat
2 tbsp. chopped chives
Steps
1. Prepare lobsters: Fill a large saucepot about 2 inches deep with water. Add 2 tsp. coarse sea salt; set a steaming rack inside. Bring water to a rapid boil over high heat and add the lobsters. Cover pot and steam 8 minutes. Carefully uncover pot and remove lobsters; quickly submerge in cold water.
2. When lobsters are cool enough to handle, remove claws and tails. Lightly tap claws on their sides with a mallet to barely crack the shells. Remove claw meat, trying to keep it intact as much as possible. Place each lobster on its stomach, give the tail a quick twist and tug to remove tail. Use kitchen shears to cut and split the length of the tail, remove the meat, place in a bowl and refrigerate. Freeze the shells for later use.
3. Prepare lobster corn cakes: In large bowl, combine cornmeal, flour, baking powder, corn, onions and bell pepper; mix well. Add milk, eggs, lobster meat and salt and pepper to taste; mix well. Fold in whipped egg whites and set aside.
4. Lightly oil and heat griddle until medium hot. Use a large kitchen spoon or scoop to form 6 cakes; place batter on hot griddle and flatten slightly. Cook 3 minutes on each side or until firm. Remove from heat and place on a sheet tray or platter; keep warm.
5. Prepare lobster hollandaise: Combine egg yolks, lemon juice, sea salt, pepper sauce and water in a glass or stainless steel mixing bowl. Place bowl over a pot of hot water, double-boiler style. (The water should not touch the bottom of the bowl.) Whisk mixture vigorously until it doubles in volume, being careful not to let eggs get too hot or they will scramble.
6. Slowly drizzle in melted butter and continue whisking until mixture doubles in volume again and is thick and creamy. Remove from heat; stir in cooked lobster and chives. Check for seasoning and add more lemon juice, pepper sauce and salt if needed. If the sauce gets too thick, whisk in a few drops of warm water before serving. To assemble, Place 1 lobster corn cake on each plate and top with two thick slices of bacon, 4 spears of asparagus, and a poached egg. Finish with a generous ladle of lobster hollandaise. Serve hot.