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.

Ingredients

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.

Advertisement


  • Wonderful work! That is the kind of info that are meant to be shared around the net. Shame on Google for no longer positioning this submit upper! Come on over and visit my website . Thanks =)