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Prep Time 30-45 Minutes
Cook Time 60 Minutes
Serves 6 People
INGREDIENTS
Bearnaise Sauce
- ¼ cup water
- ⅔ tsp salt
- 1 whole shallot
- 4½ tbsp white wine vinegar
- 1 cup butter
- 1 large bunch of tarragon
- Cooking Oil Suitable for Searing
For All Else
- 6 English muffins
- 6 lobster tails
- 6 whole eggs
- Chives & dill for garnish
EQUIPMENT
- Sous vide circulator
- Blender
Recipe
1.
Set your sous vide immersion circulator in a container full of water to 148 Degrees Fahrenheit.
2.
Roughly chop one shallot and add to a pot with 4½ tablespoons of white wine vinegar. Bring to a simmer over medium heat and reduce until half of the vinegar remains. Strain out the shallots and reserve.
3.
Combine the vinegar reduction, one cup of butter, 4 egg yolks, ¼ cup water, ⅔ teaspoon of salt into a large ziploc bag. Put the entire bag along with 6 whole eggs into the 148 Degree Water Bath. You can leave both the eggs and the sauce for up to 2 hours but a minimum of 45 minutes.
4.
If you haven’t already, now’s a good time to pop your rose into the fridge. Better yet, open it up and pour a glass for yourself! You’re working hard in the kitchen!
5.
Split your 6 lobster tails in half with a knife and put into a pot. Pour in just enough water to cover. Add in 2 tablespoons of salt and bring the water to just above a simmer and just under a full boil. Turn off the heat and put a lid on the pot. The lobster tails will be ready in 5 minutes but may remain warm in the pot for up to 30 minutes.
6.
Empty the contents of the ziploc bag into a blender and blend until smooth. Finely chop your tarragon with a knife and mix into the sauce. Crack open the whole eggs and place them into small bowls.
7.
Toast 6 halves of an English muffin in a 375 Degree Fahrenheit oven until golden brown, about 10 minutes.
8.
While the muffins are toasting, prepare all elements of the dish for plating. Take the lobster tails out of their shells and set aside. For an optional garnish, finely chop some chives and pluck some dill.
9.
Plate the lobster on top of the muffin, leaving gap in the middle for the poached egg. Place the egg in the middle and spoon over your luscious Bearnaise sauce. Garnish the top with chopped chives and dill leaves. Pour the rosé, serve, and enjoy!
