If you didn’t quite get your fill of lobster this summer (what with Maine being mostly off limits and clam shack road trips significantly curtailed), here’s a way to add the luscious crustacean to a brunch favorite for one last seasonal hurrah before fall officially sets in. Chef Frank McClelland‘s recipe for Lobster Benny calls for two whole lobsters but you can always buy shucked lobster meat (a pound should suffice though you can probably eyeball it, too) to take the degree of difficulty down a notch.
- 2 tablespoons white wine and white vinegar reduction
- 2 egg yolks
- 1 pound clarified butter, warm
- Salt, to taste
- 8 eggs
- 2 whole lobsters
- 4 English muffins
- 1/2 pound butter
- 8 ounces spinach
- olive oil
- lemon juice
- In a bowl on a double boiler setup, whisk the reduction and yolks until the mixture resembles a soft meringue. Remove from heat and slowly whisk in the warm butter. Season to taste and set aside.
- Poach the eggs using your preferred method. (For those with the appropriate gadgetry, set up your souse vide water bath and set the temp to 143.6°F. Gentle place the eggs into the water bath and cook for 1 hour. After the hour is up, change the temperature of the circulator to 140ºF to hold the eggs without overcooking them.)
- Remove the lobster meat from the shell. Take 1/2 pound of butter and bring it to a gentle simmer with the lobster. Steep for 30 minutes and then strain.
- Place the lobster meat in the warm, strained butter and allow the lobster to come up to serving temperature, around 143.6°F.
- Meanwhile, toast the muffins in butter until golden brown.
- In a separate pan, wilt the spinach with a swirl of olive oil.
- Split the English muffins in half and place a mound of spinach in the middle of each half, spreading around to build a nest for the eggs. Place the eggs on top.
- Strain the lobster from the butter and season with finishing salt and lemon juice. Place around the eggs.
- Cover the eggs with the hollandaise and serve.