Chef Jeff Merry, Corporate Executive Chef, Boston Division
- 4 oz lobster claw meat
- 2 ea large white eggs
- 1 ea English muffin
- 2 oz Hollandaise sauce
- 1 oz red onion, diced
- 1 ea juice of lime, freshly squeezed
- 1/8 oz baby dill, clean and chopped
- 1 oz red pepper, diced
- 1 oz extra virgin olive oil
- In a bowl, combine lime juice, olive oil, red onion, red pepper and dill. Add lobster, toss and refrigerate. Toast English muffins. Place half of lobster mixture on each muffin half. Top with poached egg, then hollandaise.
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