Lobster Benedict with Crisp Parma Ham, Wild Arugula and Lobster Hollandaise by Chef Jordan Mackey of Six Seven
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Lobster Benedict with Crisp Parma Ham, Wild Arugula and Lobster Hollandaise
Chef Jordan Mackey of Six Seven at the Edgewater Hotel – Seattle, WA
Adapted by StarChefs.com
April 2009
Yield: 8 Servings


Potato Cakes and Garnish:
4 russet potatoes
8 ounces butter
2 medium onions, diced
Salt and freshly ground black pepper

Lobster Benedict:
8 1¼-pound female lobsters
8 slices prosciutto di Parma, cut paper-thin
1 ounce distilled white vinegar
8 organic eggs
¼ cup heavy cream
1 pound butter

Lobster Hollandaise:
¼ cup Champagne vinegar
3 white peppercorns
2 bay leaves
1 sprig fresh tarragon
1 shallot, chopped
4 organic egg yolks
1 pound butter, melted
Juice of 1 lemon
2 teaspoons Worcestershire sauce
Cayenne pepper

To Assemble and Serve:
8 English muffins, halved
4 Roma tomatoes, halved lengthwise
1 bunch new crop spring asparagus (or wild asparagus, if available)
8 ounces wild arugula
Salt and pepper
Fresh chives, finely chopped


For the Potato Cakes:
Peel the potatoes and steam for 1 hour. Press the steamed potatoes through a tamis and reserve. Heat the butter in a large skillet and sauté the onions until soft. Add the potatoes to the butter and onion mixture and blend well. Season with salt and pepper. Press the mixture into a 1-inch deep baking pan and smooth over. Bake at 375°F until the potato mixture has risen slightly and turned a light brown. Set aside to chill. Once cooled, cut the potatoes into desired shape and cook on an electric griddle in a bit of butter. Cook cakes until golden brown on both sides and hold in a 225°F-oven.

For the Lobster Benedict:
Remove the lobsters’ claws and cook them in boiling water for about 5 minutes, or until the shells turn pink. Shell and reserve the meat.

Split the lobsters down the center, remove tomalley and discard. Remove the coral and add it to the same cooking water used for the claws, poaching until bright red in color. Remove from the water and reserve for use in the hollandaise.

Separate the split tails from the bodies, reserving the latter for another use (stock or soup). Remove the tail meat and reserve in the refrigerator until needed.

Put prosciutto slices between two silicon baking sheets and bake at 350°F for approximately 8 to 15 minutes, or until crisp (cooking time depends on oven type, so check often).

Fill a medium-sized stock pot with water and bring to a simmer, adding the distilled vinegar and a large pinch of salt. Poach the eggs until medium-rare and shock in ice water bath. Reserve the eggs until serving time, maintaining the poach pot at temperature.

Pour the heavy cream into a wide-bottom skillet and gently reduce until slightly thickened. Add the butter in small pieces, whisking constantly until a lightly thickened sauce forms; keep warm. Add the lobster tail meat to the butter sauce and simmer over medium-low heat, turning frequently until the tail just begins to curl. Turn off the heat and add the claw meat to the mixture. Reserve.

For the Lobster Hollandaise:
Bring a pot of water to a simmer and reserve for simmering water bath; have egg yolks ready in a bowl. Combine the Champagne vinegar, white peppercorns, bay leaves, tarragon and shallot, and reduce the mixture until almost dry. Strain out the aromatics and add the vinegar syrup to the egg yolks, placing the new mixture over the simmering water bath, and whisking until ribbons appear and the liquid is hot and thick. Little by little, add the melted butter to the mixture, whisking vigorously until all of the butter and whey has been incorporated. Season with salt, lemon juice, Worcestershire and a pinch of cayenne pepper. Fold the lobster coral and knuckles into the hollandaise.

To Assemble and Serve:
Toast the English muffins and hold in the oven with the potato cakes.

Drop the seasoned Roma tomatoes onto an electric griddle and caramelize.

Place the partially cooked eggs into the poach pot along with the asparagus. While both cook, in a large skillet lightly wilt the wild arugula in batches. Arrange a bit of the arugula on each English muffin, topping each with a piece of lobster tail and a lobster claw. Place one poached egg on top of the lobster.

Remove the asparagus from the poaching water and season with butter, and salt and pepper. Arrange opposite the benedicts with a potato cake and caramelized tomato. Top each benedict with lobster hollandaise, a broken piece of crisp prosciutto and some chopped chives.