Langostino Eggs Benedict

• 1 pound meat langostion, Seatech Brand
• 12 eggs
• 6 English muffins
• 1 1/2 sticks unsalted butter
• 3 scallions sliced
• 4 egg yolks
• 1 lemon juiced
• hot sauce optional

1. Melt butter in a saute pan on medium low. When completely melted add langostino meat and allow to poach in butter until warmed through stirring occasionally.
2. Toast the English muffins and then drizzle with some of the butter the langostino is poaching in.
3. Bring a medium pot of water to a boil and add the vinegar and reduce to a light simmer. Place paper towels on a plate to receive the poached eggs when done. Crack one egg at a time into a bowl or cup and gently place it into the simmering water. Do not over the pot with eggs. Cook for 3-4 minutes and transfer to the plate with a slotted spoon.
4. Bring water in a double boiler or pot to a boil and then bring down to a simmer. Place a bowl over the top and whisk the egg yolks, lemon juice and hot sauce (optional) for 4-5 minutes until the yolks start to thicken. Now slowly drizzle the 1/2 cup of butter the langostino was poaching in to the yolks whisking constantly.
5. Place two English muffins halves on each plate. Divide the poached langostino meat on the English muffins and then place a poached egg on top of each one. Finally ladle hollandaise sauce over the eggs and garnish with diced scallions. Serve immediately.

langostion, eggs, muffins, butter, scallions, egg yolks, lemon juiced, hot sauce

Taken from www.yummly.com/recipe/Langostino-Eggs-Benedict-1314947 (may not work)