Ingredients
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4 Large eggs - Room temp & preferably Farm fresh or organic- See notes.
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1 Recipe of Hollandaise Sauce
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2 Small Brioche slider buns, split so you have 4 pieces- or brioche bread cut down. Alternatively, you can you English muffins.
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1 C. Fresh lump lobster meat- make sure all shells have been removed and room temperature.
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1 Tsp. of white wine vinegar or white vinegar (optional)
Garnish
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2-4 Splash of Tabasco sauce (optional) or a few sprinkles of Smoked Paprika
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1/4 Cup Fresh Chives or Parsley- minced
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Salt & pepper- to taste
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1/2 Fresh Lemon
Directions
First Prepare your Hollandaise sauce and set aside- you will want to reheat this slightly right before use and if it is too thick you can add a bit of lemon juice or milk/cream to it to thin it out while reheating.
Heat a large deep skillet -3/4 full with water on medium high heat.
Add a splash of vinegar (optional-this does help firm up the egg) and bring to a simmer. Then turn down the heat to low- you don't want a boil at this point and give the water a swirl with a spoon.
Then, one at a time, gently break an egg into a small dish and slowly slip the egg into the skillet or pan, being careful not to over-crowd the eggs.
With eggs around the edge of the skillet/pan, repeat the process with remaining eggs.
Cook until eggs are set (about 3 minutes), stirring occasionally with a slotted spoon to rotate them very carefully for about 3 minutes.(You will want to make sure not to break the yolks.)
When your eggs are set, remove them from the heat, then carefully remove each egg from pan with a large slotted spoon and place each one onto a plate lined with a paper towel to absorb excess moisture.
Lightly toast your brioche and set aside. If you use larger buns, you may want to cut the edges off into a square shape for smaller pieces of toast. (At this point you can either butter them or leave them as is, but I find that the butter can be too heavy with the sauce but you can do as you like.)
Assembly
Place 2 open halves of the toasted brioche or muffins on 2 serving plates.
Next, place 1 generous spoonful of fresh lobster on each brioche half, and squeeze a few drops of fresh lemon juice over the lobster.
Carefully place 1 poached egg on top of each stack using a spoon.
Pour a generous spoonful or two of warm Hollandaise Sauce on top of each stack.
Sprinkle a few dashes of Tabasco or hot sauce (or 1-2 pinches of Paprika), and chopped chives or parsley over the sauce.
Sprinkle with salt & pepper to taste and serve immediately.
Recipe Note
* The key to perfect poached eggs is using very fresh eggs- you can either get Farm fresh or when picking your eggs from the store, make sure to grab them from the back of the stack-these will be the freshest!
* Serve with a side of golden breakfast potatoes or a simple Arugula side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese.
* You can also try variations by subbing the lobster with Canadian bacon/ham or crab. You can also try our BLTA Benedict recipe for a British twist!
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Enjoy!
