Lobster Benedict Fries
Ya'll... these were INSANE! Loaded, gourmet fries are all the rage these days. People are using fries as a base, kind like you would bread for a sandwich. And you know what, I love it!!! What is not to love about this trend?
As I said on Food Network Star...
I was trying to come up with something creative. I thought I was sitting on top of the world when I had decided to do lobster roll fries. (Still a legit idea.) Then it dawned on me, LOBSTER BENEDICT FRIES. I googled it. And as far as I can tell, this is not a thing yet. I invented Lobster Benedict Fries. And in case for some clinically insane reason you're not excited as I am and drooling, let me break it down for you! First thing is first, fries. I feel like that winning intro is enough to draw you in. But let us step it way up and add stuff like creamy hollandaise, a poached egg, lobster, melted bread cheese and smoked gouda. Nothing against the English muffin, but I feel like these ingredients were made for fries! I was so excited about this dish that I decided to make it for my birthday dinner. And it did not disappoint. The melted bread cheese and smoked gouda were the perfect accompaniment with the lobster. Not too overpowering, but also added that melted cheese element that loaded fries need. Oh, and hollandaise, pretty sure I might just use it as a dipping sauce for fries from here on out. And as Beyonce's classic song goes, "If you like it then you shoulda put an egg on it." That is how it goes, right? Maybe not. But it is totally true. A fried or poached egg makes everything better. I haven't even touched on the subject of the lobster. The great thing about this dish is you even get to use the smaller, less expensive Langostino lobster. Its bite size perfection was perfect for this dish. All in all a happy 33rd birthday home run! It was National Lobster Day, my 33rd birthday and the day before Fryay. The perfect storm. (Clearly posting this later. June 15th to July 21st, pretty poor turn around. lol)
Want the recipe? That is why I am here. Well, me and my good friend Tyler Florence. I used his hollandaise recipe. And by good friend I mean I was in his presence for a whole 60-90 seconds during Food Network Star. Yeah, he said hi to me; collectively with 9 other people. So by good friend I mean he probably wouldn't recognize me in a line up. But that's cool Tyler Florence. I am going to feature your little hollandaise recipe on my obscure food blog. You're super duper welcome for the free PR. Haha.
serves 4-5
Ingredients/Instructions:
1 28 oz bag shoe string fries (give or take)
1 to 1 1/2 lbs Langostino lobster (give or take)
.5 lbs bread cheese (that is how my grocery store weighed it)
3 oz smoked gouda
1 package baby heirloom tomatoes
2 tbsp butter
1 tbsp garlic
2 tbsp chopped green onion, plus more for garnish
1 1/4 tsp salt, divided
1 1/4 tsp pepper, divided
1 tsp red pepper flakes
1 tsp olive oil
2 tsp lemon juice, divided
4-5 eggs, poached
boiling water
1 tbsp vinegar
1. Place your fries onto a silicone mat and place them in the oven. Cook them according to the instructions on the package.
2. While the fries are cooking, begin by preparing your lobster. Most Langostino lobster already comes cooked. So you really only want to cook it 3-5 minutes to add some flavor and reheat it.
3. Add 2 tbsp butter, 1 tsp salt, 1 tsp pepper, 1 tsp red pepper flakes, 2 tbsp chopped green onions and 1 tbsp garlic to a pan. Add the lobster, stir and cook together for 3-5 minutes. Cover to keep warm until you're ready to add the lobster to the fries.
4. Thinly slice your tomatoes as thin as possible. Mix them together in a bowl with 1/4 tsp salt, 1/4 tsp pepper, 1 tsp olive oil and 1 tsp lemon juice, cover and set aside.
5. Cube your cheeses and add them to a food processor, pulsing until they are in small crumbles. Make sure not to blend too much. :)
6. Check on your fries, once they are browned, sprinkle the crumbled cheese on top of the fries and return to the oven for 5 more minutes or so, or until the cheese is melted.
7. Make your Hollandaise Sauce and set aside until you're ready to serve.
8. Bring your water to a low boil and add a tbsp of vinegar. White wine, red wine or white vinegar are all fine.
9. Crack and egg into a ramekin or small bowl. Very carefully lower it into the water as close to the surface as you can.
10. Leave the egg in the water for 4-5 minutes. I only put 2-3 eggs in at a time, depending on the size of the pot.
11. Remove the egg gently with a slotted spoon and chill right away in ice cold water to keep it from over cooking the yolk.
10. Begin plating by removing the fries with the melted cheese onto a plate or into a bowl. Add lobster, hollandaise, a poached egg and some more chopped green onions as a garnish.
Seriously, F-ing enjoy!
