Lobster & Asparagus Eggs Benedict with Lemon Dill Hollandaise

1 bunch asparagus
1 tbsp olive oil
1 tbsp butter
4 croissants, sliced in half
1 tsp Dijon mustard
8 oz PEI lobster meat, cooked, shelled, chopped
1 tbsp white vinegar
4 to 8 eggs
1 cup unsalted ADL or COWS butter, room temperature, cut into 1 tbsp pieces
3 egg yolks
1 tbsp lemon juice
2 tbsp water
1 tbsp fresh dill, finely chopped
Salt, to taste
Fresh dill for garnish

Preheat oven to broil. Place asparagus and olive oil on a baking sheet and let broil until lightly golden. Mix together 1 tbsp butter with Dijon mustard and spread on each side of cut croissants. Add croissants to baking sheet (cut side up) and let toast slightly. Turn off oven, and add 4 asparagus spears and 1/4 PEI lobster meat on the bottom of each croissant. Return to warm oven until needed.

Fill a large sauté pan water and bring to a boil. Reduce heat until water reaches a soft boil. Add vinegar and then crack eggs one at a time, stirring water gently to prevent eggs from sticking to bottom (depending on the size of your pan, you may need to do this in two batches). Cook for 2-3 minutes. Remove and place in an ice bath until ready to use to prevent further cooking.

To prepare hollandaise sauce, combine egg yolks, lemon juice and water in a medium heatproof bowl. Place over a medium saucepan with 2 inches water, and bring to a rolling boil, stirring constantly. Turn heat to low and add 1 tbsp butter at a time, whisking until each addition is completely incorporated and mixture is thickened (this may take 5-10 minutes). Add dill and salt to taste and mix until smooth.

Remove croissants from the oven, place 1-2 eggs on each croissant bottom and top with hollandaise. Garnish with fresh dill and replace top of croissant.

Enjoy immediately.

Serves 4

Recipe and photo courtesy of Lobster PEI