Chef Mark McEwan’s Lobster Eggs Florentine Paired with Stoneleigh Sauvignon Blanc
- • 1 2-2.5 lb cooked lobster
- • 2 cups spinach sautéed
- • 8 eggs for poaching
- • 4 egg yolks
- • 1 loaf brioche sliced
- • 1 ½ cup white wine vinegar
- • 1 small shallot diced
- • 1 Bay leaf
- • 2 cups clarified butter melted
- • 1 Tbsp chopped tarragon
- • 1 Tbsp lemon Juice
- • 3 drops Tabasco
- • 3 drops Worcestershire
- • Kosher Salt
- • Black Pepper
- • Dill sprigs
- • Start with making the Béarnaise sauce. Bring a small pot of water to a boil.
- • In another sauce pot, add diced shallot, 1 cup white wine vinegar and bay leaf by three quarters and reduce by three quarters.
- • In a steel bowl, add a spoonful of the vinegar reduction to the egg yolks, then place bowl over pot of boiling water. Whisk until egg yolks are cooked with a mayonnaise consistency. Remove steel bowl from boiling water.
- • Slowly, start whisking in the melted clarified butter.
- • Add small spoonful of the vinegar reduction, a squeeze of lemon juice, and a few drops of Tabasco and Worcestershire.
- • Season with Kosher salt and ground black pepper and whisk in the chopped tarragon. Set aside.
- • To poach your eggs — Bring a large pot of water to a boil, add 2 Tbsps white wine vinegar, reduce heat and keep at a low simmer. Slowly spin the simmering water with a perforated spoon, then crack eggs into the water.
- • To serve — Toast brioche slices and top with ½ cup sautéed spinach followed by ½ cup of the lobster.
- • Once egg whites are firm, remove from the water and place 2 eggs on each slice of brioche. Top each egg with Béarnaise sauce and garnish with fresh dill sprigs.
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