Lobster Benedict with citrus hollandaise & black brioche bun
Oeufs bénédicte à la langouste, sauce hollandaise aux agrumes, bun noir
Ingredients
Lobster: 2 small rock lobster tails iced water 1 tablespoon chopped dill 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped capers zest and juice of 1 lemon 1 tablespoon extra virgin olive oil salt freshly cracked black pepper Citrus hollandaise: 300 g butter 4 egg yolks 3 tablespoons Tarragon vinegar zest of 1 orange zest of 1 lemon 3 teaspoons lemon juice salt freshly cracked black pepper To serve: 4 black brioche buns 8 Poached eggs watercress leaves freshly cracked black pepper
Method
For the lobster, poach the lobster tails in boiling, salted water for 5-7 minutes, then plunge into iced water. Refrigerate for 30 minutes. Peel the shell off the lobster tails by cutting down the length of the inner tail – this will allow the meat to be removed easily. Once the meat is removed, dice the lobster into 1 cm cubes and add the herbs, capers, lemon zest and juice, oil and season to taste. For the citrus hollandaise, melt the butter in a saucepan over low heat. Remove the pan from the heat and let it stand for a few minutes to allow the clarified butter to separate from the buttermilk. Retain the clarified butter and discard the white impurities. In a heatproof bowl, whisk together the egg yolks, tarragon vinegar and orange and lemon zests. Place the bowl over a saucepan of boiling water, making sure not to let the bowl touch the water. Whisk the mixture until it thickens, then remove the bowl from the heat. Whisk in the warm melted clarified butter until the sauce is thick and smooth – don’t pour the butter in too fast as it will not emulsify. Season to taste. To build the plate, split the brioche buns and toast them. Sit the bottom half of the bun on some watercress leaves, then place a portion of the lobster mixture on the bun. Top with two poached eggs, some hollandaise sauce, watercress and black pepper, and finish with the bun top.
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