Filed Under: canadian chef, Dinner, eggs, Food, lobster, main-dish, poached eggs, Recipe, white wine, wine pairing

Mark McEwan’s Lobster Eggs with Stoneleigh Sauvignon Blanc

A delight to prepare, a pleasure to eat. Top Chef Canada's Mark McEwan shares the perfect recipe to treat ourselves after a long hectic day.

April 19th, 2017

Recipe by: Mark McEwan

Every now and then we want to treat ourselves to a fancy dish. We deserve it. This fantastic recipe from Canadian Chef Mark McEwan will be a delight to prepare and especially, to eat.
  • 1 2-2.5lb cooked lobster
  • 2 cups spinach, sautéed
  • 8 eggs, for poaching
  • 4 egg yolks
  • 1 loaf brioche, sliced
  • 1 ½ cup white wine vinegar
  • 1 Small shallot, diced
  • 1 Bay leaf
  • 2 cups clarified butter, melted
  • 1 tbsp chopped tarragon
  • 1 tbsp lemon Juice
  • 3 drops Tabasco
  • 3 drops Worcestershire
  • Kosher Salt
  • Black Pepper
  • Dill sprigs
  1. Start with making the Béarnaise sauce. Bring a small pot of water to a boil.

  2. In another sauce pot, add diced shallot, 1 cup white wine vinegar and bay leaf by three quarters and reduce by three quarters.

  3. In a steel bowl, add a spoonful of the vinegar reduction to the egg yolks, then place bowl over pot of boiling water.

  4. Whisk until the egg yolks are cooked with a mayonnaise consistency. Then remove steel bowl from boiling water.

  5. Slowly, start whisking in the melted clarified butter.

  6. Add a small spoonful of the vinegar reduction, a squeeze of lemon juice, and a few drops of Tabasco and Worcestershire.

  7. Season with Kosher salt and ground black pepper and whisk in the chopped tarragon. Set aside.

  8. 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.

  9. TO SERVE: Toast brioche slices and top with 1/2 cup sautéed spinach followed by 1/2 cup of the lobster.

  10. 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.

Mark McEwan’s Lobster Eggs with Stoneleigh Sauvignon Blanc

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