This for me is the ultimate egg dish for brunch in bed à deux. If you are disinclined to spring for the caviar you should provide some other salty counterpoint to the sweet, butter-poached lobster.
A layer of oven-crisped paper thin pancetta tucked between lobster and brioche will do in a pinch.
For the lobster
- 1 small lobster, about 1 ¼ lb (625 g)
- ¼ cup white vinegar
- 1 lb cold butter, cubed
For the hollandaise
- 2 egg yolks
- ½ lb cold butter, cubed
- 1 Tbsp lemon juice
- Salt, white pepper
For the eggs
- 4 eggs
- 2 Tbsp white vinegar 2
- 4 slices pain brioche (brioche loaf), toasted
- 1 oz finest quality caviar
- 1 tsp minced chives
- Combine the vinegar with about 10 cups (2.5 L) of cold water, bring to the boil and remove from the heat.
- Add the lobster and cover. Steep for 1 minute.
- Remove lobster from pot, break off its claws, and return them to the pot for another 3 minutes.
- Twist the tail from the body, remove the tail meat from its shell, clean, rinse and set aside to drain on paper towels.
- Remove meat from claws and knuckles. Cover lobster meat and refrigerate until needed.
- Reserve carcass and shells for another purpose.
- If the lobster is female, transfer egg sacs to a small baking sheet lined with parchment paper and cook in an over preheated to 350°F for about 5 minutes–until eggs are red and firm. Set them aside to cool.
Prepare the beurre monté:
- Heat a deep saucepan on medium, add 1 Tbsp (15 mL) of water, and then incorporate the butter one cube at a time, allowing each to emulsify completely before adding another.
- Keep warm, maintaining a temperature between 160°F and 180°F (70-83°C) so as to preserve the emulsion.
Prepare the hollandaise:
- In a stainless steel mixing bowl thoroughly whisk together the egg yolks and 1 Tbsp (15 mL) of cold water.
- Place bowl over a pot of barely simmering water and continue to whisk until the mixture thickens and the whisk leaves behind streaks in the mixture.
- Then begin whisking the butter one cube at a time.
- Add lemon juice to taste, adjust seasonings and keep warm.
- For the eggs, bring water and vinegar to a boil in a sauté pan.
- Cut lobster into but sized pieces and add to the beurre monté, submerging it completely.
- Swiftly add shelled eggs one at a time to the vinegared water and poach for 3 minutes.
- Toast the broche (and butter if desired).
- Remove eggs to drain on paper towels.
- Divide toasted brioche between two warmed plates.
- Use a slotted spoon to remove lobster from the butter and arrange it on the four slices of toast.
- Top each mound off lobster with a poached egg, a generous spoonful of hollandaise.
- If you have cooked lobster roe, grate it over the eggs with a micro plane.
- Finish each egg with a large quenelle of caviar and a sprinkling of chive.
Enjoy at once.