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Lobster Eggs Benedict

INGREDIENTS

3 fresh lobster tails (about 1 pound total)
¼ cup rice vinegar
1 gallon ice water

Spinach:
1 shallot, peeled, finely diced
2 tablespoons butter
8 cups fresh spinach leaves, large stems removed
Salt and freshly ground black pepper

Hollandaise sauce:
1 cup unsalted butter
½ cup dry white wine
1 tablespoon white wine vinegar (preferably tarragon infused)
1 shallot, peeled and finely diced
1 teaspoon dried tarragon
1 tablespoon water
3 egg yolks
1 tablespoon fresh lemon juice
Large pinch salt
1 tablespoon chopped fresh tarragon*
1 tablespoon chopped fresh chives*

1 tablespoon butter
8 large eggs

1 tablespoon white wine vinegar

4 English muffins, split and toasted, lightly buttered

PREPARATION

To cook lobster:
In 4-quart saucepan over High heat on Wolf cooktop, bring 3 quarts water to a rapid boil. Add vinegar. Place lobster in water for 4 to 5 minutes. Carefully remove from water with tongs and place in ice water immediately to stop the cooking process. Carefully cut meat out of each tail. Set meat aside. This may be done a day ahead, covered and placed in the Sub-Zero refrigerator.

To make the spinach:
In a 12-inch sauté pan over medium high heat on Wolf cooktop, melt butter. Add shallot and sauté until lightly brown. Add spinach and cook until fully wilted. Remove from heat, straining excess liquid if needed. Set aside. This may be a prepared a few hours in advance.

To make the hollandaise sauce:
In 1 quart saucepan over low heat on Wolf cooktop, place butter. Continue to heat until butter is just melted. In 2-quart saucepan, combine white wine, vinegar, shallot and tarragon. Bring to a boil over medium heat. Add water. Whisk in egg yolks. Remove pan from heat. In a very slow stream, whisk in the warm melted butter. The sauce will thicken slightly as you whisk. Add lemon juice, tarragon and chives to the sauce. Keep sauce just barely warm until time to use. **

To assemble lobster eggs benedict:
Warm drained spinach in sauté pan gently over low heat. Slice cooked lobster tail meat into 8 slices. Heat very gently in sauté pan with 1 tablespoon butter. Toast English muffins on baking sheet in oven with broiler. Butter lightly and keep warm.

To poach eggs:
In 6-quart stockpot over High heat on Wolf cooktop, bring 3 quarts water to a rapid boil. Add vinegar to the water. Crack eggs, one at a time, into a small bowl and gently place in simmering water. Repeat with remaining eggs. Allow to poach for about 3 minutes, or until the whites have cooked through, but the yolks are still liquid.
While eggs are poaching, assemble the eggs benedict by placing a small amount of the spinach on each of the muffin halves. Top each with lobster. Carefully remove the eggs with a slotted spoon and allow the excess water to drain off each egg before placing on warm spinach and warm lobster on toasted English muffin. Top each with 1 tablespoon hollandaise sauce and serve immediately

Makes 4 servings.

*1 teaspoon dried herb can be substituted for 1 tablespoon fresh herb.
**The hollandaise sauce can be made on a Wolf electric, gas or induction cooktop because the low simmer is low enough to not overheat the eggs. If a non-Wolf cooktop is being used, then a double boiler is suggested for the combining of the hollandaise sauce.
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