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Lobster muffin with poached egg, avruga caviar, spinach & hollandaise picture

Lobster muffin with poached egg, avruga caviar, spinach & hollandaise

‘This is the poshest Eggs Benedict ever!’ An indulgent brunch from Tom Kerridge 

Serves 2
Cooks in 40-45 minutes prep, 20 minutes cooking
Difficulty Medium
Tom KerridgeSnack

Ingredients

For the muffins

350g strong bread flour
10g fresh yeast
3⁄4 tsp salt
180ml warm milk
1 egg, beaten
fine polenta or semolina, for dusting

For the Hollandaise

50ml white wine
100ml white wine vinegar
1 shallot, finely chopped
1⁄2 small bunch tarragon
1⁄4 tsp whole black peppercorns
1 large egg yolk
1 tbsp double cream
125g butter, melted
cayenne pepper, to taste
1–2 tbsp lemon juice, to taste

For the lobster

1 cooked lobster
25g butter

For the poached eggs

2 eggs
1 tsp white wine vinegar

To serve

large knob of butter
100g baby spinach
freshly grated nutmeg
2 tsp avruga caviar

Method

1. For the muffins tip the flour into the bowl of a food mixer fitted with a dough hook. Add the yeast and salt and mix on low speed. Add the milk and egg and mix for 5–6 mins until smooth and elastic. Alternatively knead by hand for 10–15 mins.

2. Cover the bowl with cling film and leave to prove for 1 hour until doubled in size. Dust a baking sheet with fine polenta or semolina. Turn the dough out onto a work surface dusted with fine polenta or semolina and knock back. Roll out the dough to a thickness of 2.5cm thick and cut out muffins using a 9cm straight-edged cutter. Place on the baking sheet and cover with lightly oiled cling film. Leave to prove for 20–25 mins, or until doubled in size.

3. Place a piece of baking parchment in a non-stick frying pan and heat over a low heat. Gently transfer the muffins to the pan and cook in batches for 5–6 mins on each side until toasted and brown. Remove from the pan and leave to cool on a wire rack. When cool, set 2 aside for the lobster and freeze the remainder which can be toasted from frozen.

4. For the hollandaise, put the white wine, white wine vinegar, shallots, tarragon stalks and 105 peppercorns into a small pan and bring to the boil. Simmer for 8–10 mins, or until reduced to one-third of its original volume. Remove from the heat and leave to cool. Strain the infused vinegar mixture into a mixing bowl, add the egg yolk and a generous splash of water. Place the bowl over a pan of simmering water and whisk until light and fluffy. This is called a sabayon. Do not overcook it or it will end up like scrambled eggs.

5. When the mixture is fluffy but firm, add the double cream then slowly whisk in the melted butter, drizzling in a small amount at a time. When all of the butter has been emulsified, season with salt, cayenne and lemon juice. Pass the hollandaise through a fine sieve into a bowl. Cover with cling film and keep warm until needed.

6. For the lobster, cut off the tail and claws. Bash the claws with a rolling pin to crack the shell and reveal the meat. Remove the shell from the tail, then cut the tail in half lengthways and remove the intestine. You will have half a tail and a claw per person. Remove the meat from the shell. To heat the meat, melt the butter with 2 tbsp water in a medium saucepan. Add the lobster meat and warm over a gentle heat.

7. For the poached eggs, bring a small pan of water to the boil and add the white wine vinegar. Spin the water around with a slotted spoon and crack in the eggs. Turn the heat off and leave the eggs to poach for 2–3 mins until set but still soft.

8. To serve, melt the butter in a pan, add the spinach and cook until it starts to wilt. Season with salt and pepper and grate over a little nutmeg. Remove from the heat and drain the spinach on some kitchen roll.

 

9. Slice the muffins in half and lightly toast to warm through. Top the bottom halves of the muffins with the spinach, then add the warm lobster. Place a poached egg on top then spoon over the hollandaise and a dollop of caviar.

Recipe cta

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