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Chef Mark McEwan’s Lobster Eggs Florentine Paired with Stoneleigh Sauvignon Blanc

Ingredients

  • • 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

Instructions

  • • 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.

Notes

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