River Terrace Inn Lobster Benedict with Crisp Parma Ham

Wow your guests with a brunch highlighting eggs benedict made with tender, buttery lobster, crispy Parma prosciutto and flavorful potato cakes. A gourmet treat that pairs wonderfully with a glass of sparkling wine.

Servings: 8

Cook Time: 2 1/2 hours

Pair With: A sparkling wine.

Source: Recipe and photo courtesy Chef Jordan C. Mackey, Restaurant Cuvée and River Terrace Inn.


Ingredients For the Lobster
8  1.25 pound  female lobsters

Ingredients For the Potato Cakes
4 pounds russet potatoes
1/2 pound butter
2 medium onions, diced

Ingredients For the Lobster Hollandaise Sauce
1/4 cup champagne vinegar
3 white peppercorns
2 bay leaves
1 sprig tarragon
1 shallot, chopped
1 pound butter
4 organic egg yolks
1 lemon, juiced
2 teaspoons Worcestershire sauce
pinch cayenne pepper
Reserved lobster coral

Other Ingredients For the Lobster Benedict
8 paper thin slices of parma prosciutto
1 ounce distilled white vinegar
Salt as needed
8 large organic eggs
1/4 cup heavy cream
1 pound butter
rosemary fleur de sel
8 English muffins, split
4 Roma tomatoes split lengthwise, seasoned with salt and pepper
1 bunch new crop spring asparagus (or wild asparagus if available)
8 ounces wild arugula
finely chopped chives


Directions For the Lobsters                  
Remove claws from lobsters and cook in boiling water about 5 min until shell go pink  (shell and reserve meat). Split lobsters down the center, remove tomely and discard, remove coral and add to the cooking water from the claws and poach until bright red in color, remove from water and reserve. Separate the split tails from the bodies and reserve the bodies for another use (stock or soup) remove meat and reserve tails under refrigeration until needed.

In a wide bottom skillet, add the 1/4 cup heavy cream and gently reduce slightly until thickened. Add 1 pound of butter in small pieces, while whisking, 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 tail just begin to curl, then turn off heat. Add the claw meat and set aside.

Directions For the Potato Cakes
Peel potatoes and steam 1 hour.  Press steamed potatoes through a tamis (sieve) and set aside. Heat butter in a large skillet and sauté the onions until soft. Combine the potatoes into the butter/onion mixture and mix well. Season with salt and pepper.

Press the mixture into a 1"  deep baking pan and smooth the top. Bake at 375 degrees until slightly risen and light brown. Chill. When cool, cut potatoes into desired shape and cook on an electric griddle in a little butter until golden brown on both sides, and hold in a 225 degree oven to keep warm.

Directions For the Lobster Hollandaise
Combine the champagne vinegar with white peppercorns, bay leaves, tarragon sprig, chopped shallot, and reduce until almost dry. Melt 1 pound butter over low heat, set aside. Strain the vinegar syrup and add  to the 4 egg yolks over a simmering water bath, whisking until ribbons appear and the mixture is hot and thick. Add the melted butter a little at a time, while whisking vigorously, until all butter and whey are incorporated. Season with lemon juice, Worcestershire, salt and cayenne. Finely chop lobster coral, and reserved lobster knuckles and fold into the hollandaise.

Directions For the Prosciutto and Eggs
Place prosciutto slices between two silicon baking sheets, and bake at 350 degrees for about 8 to 15 minutes until crisp (cook time depends on oven type and presence of convection, so check often).

Bring a medium stock pot half full of water to a simmer and add the distilled vinegar and a good pinch of salt. Poach eggs until medium rare, then shock in ice water to stop the cooking . Keep the poaching water warm for later use.

Directions For Plating and Garnishing
Toast the English muffins and hold  in oven with potato to keep warm. Drop  seasoned Roma tomatoes onto electric griddle and caramelize. Drop the par cooked eggs into poach pot along with spring asparagus. While eggs and asparagus are cooking lightly, wilt the arugula in batches in a large skillet. Arrange a little of the arugula on each English muffin.

Top each muffin with a lobster tail piece and 1 claw. Arrange 1 poached egg on top of the lobster. Remove asparagus from the poaching water and season with a little butter, salt and pepper, and arrange on plate opposite a potato cake and a caramelized tomato. Top each Benedict with some lobster hollandaise,, then a broken piece of crisp prosciutto, and some chopped chives.


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Recipe Courtesy Of

River Terrace Inn

Set upon a quiet bank of the Napa River, River Terrace Inn provides a peaceful retreat for those seeking the ideal blend of modern elegance and laid-back California charm in close proximity to the energy of Downtown Napa.