Recipes tagged with « Special Occasions »

Lobster Pea Benedictine

Homard with green peas and tarragon salad, steamed eggs, and hollandaise sauce made with a lemon-chive twist. Lobster meat steamed gently, eggs soft to medium steam-cooked, and a hollandaise with added fresh chives. Dressing with grapeseed oil and lime juice. Served with toasted brioche or English muffins. A seafood main course, free of nuts, lactose, and gluten. Cook times tweaked slightly, and ingredient amounts adjusted for a fresher take.