April 19th, 2017
Recipe by: Mark McEwan
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 the egg yolks are cooked with a mayonnaise consistency. Then remove steel bowl from boiling water.
Slowly, start whisking in the melted clarified butter.
Add a 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 of 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 1/2 cup sautéed spinach followed by 1/2 cup of the lobster.
Once the 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.