Lobster Brunch Strangewich

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Lobster for breakfast? Scrambled eggs and bacon for lunch? With the Breakfast Meets Lunch Strangewich the answer is always “yes.”

RECIPE BELOW:

Breakfast Meets Lunch Strangewich
Serves 4

Ingredients
Lobster Salad:
1 lb lobster meat, lightly chopped
1 Tbsp chives, minced
1 lemon, zested and juiced
¼ tsp celery seed
¼ cup Hellmann’s Mayonnaise
Salt and pepper, to taste
Few dashes of hot sauce (optional)

Crispy Maple Bacon:
½ lb thick-cut smoked bacon (8 slices)
2 Tbsp maple syrup
2 Tbsp brown sugar

Soft Scramble:
1 Tbsp butter
6 eggs (2 per person), whisked
¼ cup heavy cream

To Assemble:
4 English muffins, sliced in half
4 Tbsp butter, room temperature
4-8 leaves butter lettuce

Steps:
In a bowl, mix together lobster salad ingredients, season with salt, pepper, and hot sauce. Set aside.
Preheat oven to 400ºF.
Line a baking sheet with foil and a rack. Place bacon on the rack and par-bake for 12-15 minutes until bacon begins to brown.
Reduce oven temperature to 350ºF.
In a bowl, mix together syrup and brown sugar. Flip bacon and brush with the sugary maple syrup. Bake another 5 minutes, flip and brush the other side, then bake until golden brown. Let cool.
In a nonstick skillet, melt butter. Slowly cook eggs and cream over low heat, stirring with a rubber spatula until eggs are cooked but still slightly runny (approximately 8-10 minutes).
Slather muffins with butter. Toast in a pan or griddle until golden.
Top toasted English muffins with butter lettuce, lobster salad, 2 slices maple bacon, and muffin top.