Lobster Muffins With Poached Egg Caviar Spinach Hollandaise Food

LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH & HOLLANDAISE

Steps:

• First make the muffins. Mix together the flour, yeast and 3/4 tsp salt in a food mixer with the dough hook, or in a large bowl if making by hand. Add the milk and egg, and mix to a dough. Leave the mixture in the machine with the motor running and knead the mix for 5-6 mins until it becomes elastic and smooth, or for 10-15 mins by hand. Place the dough in a bowl, cover with cling film and place in a warm spot to prove.
• When it has doubled in size, punch the dough down with your hand and turn out. Dust your work surface and a baking tray with the polenta or semolina. Roll out the dough until 2.5cm thick and cut out muffins using a 9cm straight-edged cutter - you should have about 4 muffins. Transfer them to the tray, cover with cling film and leave to prove for 20-25 mins or until doubled in size.
• Put a piece of baking parchment in a non-stick frying pan and put the pan on a low heat. Gently transfer the muffins to the pan and cook them in batches for 5-6 mins each side until they are toasted and brown. Remove from the pan and leave to cool on a wire rack. When cool, these freeze very well in freezer bags - then simply toast them from frozen. Keep 2 out for your lobster.
• To make the hollandaise, put the wine, vinegar, shallot, tarragon and peppercorns in a small pan and bring to the boil. Simmer for 8-10 mins or until the mix is reduced to one-third of its original volume. Remove from the heat and leave to cool. Meanwhile, fill a pan one-third with water, bring to the boil, then reduce to a simmer. Strain the infused vinegar mixture into a mixing bowl, add the egg yolk and a large splash of water. Place the bowl over the top of the pan of simmering water (but not touching the water) and whisk. The sauce will lighten in colour and fluff up - this is called a sabayon. Do not overcook or it will look like scrambled eggs. When it is fluffy but firm, add the splash of double cream, then slowly pour in the melted butter - not too quickly - imagine you are making mayonnaise, drizzling in a small amount at a time. When all the butter has been incorporated, season with salt, cayenne and lemon juice. Pass the hollandaise through a fine sieve into a bowl. Cover with cling film and keep warm until needed.
• Prepare the lobster. Twist the claws and pull the tail off the lobster, then bash the claws with a rolling pin to crack the shell and reveal the meat. Remove the shell from the tail, then cut the tail in half lengthways and remove the intestine. You should now have half a tail and a claw per person. Remove the meat from the shell. To reheat the meat, melt the butter with 2 tbsp water in a medium saucepan. Add the lobster meat and warm over a gentle heat.
• To poach the eggs, bring a small pan of water to the boil and add a splash of white wine vinegar. Spin the water around with a slotted spoon and crack in the eggs - they must be very fresh. Turn off the heat and leave them to poach for 2-3 mins until set but still soft.
• Meanwhile, melt the knob of butter in a pan. Add the spinach and stir until it starts to wilt. Season and grate over a little nutmeg. Remove from the heat and drain the spinach on kitchen paper. To serve, halve 1 muffin and lightly toast to warm through. Put half a muffin on each plate and top with the spinach, then add the portioned warm lobster. Place a poached egg on top, then spoon over the hollandaise and a dollop of caviar.

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
• Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
• Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
• "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

LOBSTER EGGS BENEDICT

Steps:

• Bring 1 inch of water to a boil in a large covered pot. Plunge the lobster into the pot, cover, allow water to return to a boil, and cook for 8 to 10 minutes.
• Remove the lobster, and let it sit until cool enough to handle. Remove the meat from the shells.
• Melt the butter in a medium saucepan over low heat, then add the champagne, and simmer for 1 minute.
• Turn off the heat, add the lobster, and let it sit while you prepare the rest of the meal.
• To prepare the hollandaise sauce, melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.
• Combine the egg yolks, lemon juice, salt, and dry mustard or cayenne pinch in a blender. Pulse and drizzle in the butter. The mixture will begin to thicken. If the sauce is too thick, add a few drops of warm water. Taste and adjust the seasoning . Transfer the sauce to a container nesting in ab olw of hot water to keep it warm while you continue.
• Toast the English muffins, and keep them warm.
• To poach the eggs, heat 2 to 3 inches of water in a deep, small skillet until almost boiling. Add the vinegar and salt. Crack the eggs into 2 smalls cups and carefully slide on at a time into the simmering water. Reduce the heat if necessary, to keep the water just below a simmer. At this point, cover the pan or begin to spoon water over the tops of the eggs. cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove the eggs with a slotted spoon and press against a paper towel to drain any excess water.
• To assemble, place each English muffin half on a plate. Then, top with arugula, lobester meat, and then a poached egg. Top each half with 4 tbs of the hollandaise, and serve immediately. if you're inclined, garnish with Ossetra or Servuga caviar, or simple chives.