Chef Mark McEwan’s Lobster Eggs Florentine

Recipe By:  Mark McEwan
Lobster Eggs Florentine

Treat Mom to an elegant brunch this Mother’s Day with Chef McEwan’s recipe for Lobster Eggs Florentine. Pair it with a crisp glass of Stoneleigh Sauvignon Blanc for a midday meal worthy of a celebration.


Bearnaise Sauce

  • 1 small shallot, diced
  • 1 cup white wine vinegar
  • 1 bay leaf
  • 4 egg yolks
  • 2 cups clarified butter, melted
  • 1 tbsp lemon juice
  • 3 drops Tabasco
  • 3 drops Worcestershire
  • Kosher salt
  • Black pepper
  • 1 tbsp chopped tarragon

Eggs Florentine

  • 2 tbsp white wine vinegar
  • 8 eggs, for poaching
  • 1 loaf brioche, sliced
  • 2 cups spinach, sautéed
  • 1 2-2.5lb cooked lobster, meat removed from shell
  • Dill sprigs
Directions Yield:  Serves 4 people
  1. To make Bearnaise Sauce: Bring a small pot of water to a boil. In a separate small pot, combine diced shallot, 1 cup white wine vinegar and bay leaf. Bring to a boil then simmer and reduce until ¼ cup remains. Let cool slightly.
  2. Add a tbsp of vinegar reduction to a steel bowl with egg yolks. Place bowl over pot of boiling water. Whisk continuously to cook egg yolks until mixture has a mayonnaise consistency. Remove steel bowl from boiling water.
  3. Add melted clarified butter into egg yolk mixture in a slow and steady stream whisking briskly until it is all incorporated. Add a small spoonful of the vinegar reduction, a squeeze of lemon juice, and a few drops of Tabasco and Worcestershire to taste. Season with Kosher salt and ground black pepper and whisk in the chopped tarragon. Set aside.
  4. To make 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, creating a whirlpool affect then crack eggs into the water. Cook until egg whites are firm but yolks still tender.
  5. To assemble: Toast brioche slices and top with 1/2 cup sautéed spinach followed by 1/2 cup of the lobster. Place 2 eggs on each slice of brioche. Top each egg with Béarnaise sauce and garnish with fresh dill sprigs.


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