When you work with food as much as I do, everyday fare can become a bit mundane. Some days I crave inspiration, and add some spice to an old favorite. Others, I long for soothing, soulful, comfort food, aka Grandma’s kitchen. Every so often, there is an idea that accomplishes both goals in one dish.
Whoever put Brie and lobster together for the first time had insight beyond their years. Genius is far from an understatement regarding the blending of these two sumptuous, rich, creamy flavors. Pair that with a champagne butter sauce, or a thick velvety hollandaise, and your mind will be blown.
Utilizing these core components, you can create a variety of entrees that will each be as comforting as the last. The two that follow are fantastic paired with an elegant mimosa or a spicy Bloody Mary, if you prefer.
When cooking eggs, the keys are: freshness, temperature, and technique.
Lobster Brie Eggs Benedict
Use a large enough saucepot or skillet to have at least 1.5 to 2 inches of water depth. Add one teaspoon Kosher salt, and 1 tablespoon of white vinegar. Heat to simmering, approximately 190-195 degrees. I am of the Alton Brown school of cooking; as such, he teaches to swirl the water in one direction quickly just before submerging your egg(s). Crack your egg into a ramekin or small rounded-edge container, and pour from this container into your swirling water. Turn off the heat and let the egg sit for approximately 5 minutes. Repeat for each egg. If cooking more than one to two, you do not need to swirl, but be careful not to overload your pan; this will drop the temperature below where it needs to be.
In a blender, on low, combine three egg yolks. To the yolks, slowly add two sticks or one cup of melted butter. The sauce will be quite thick at this point. Add the juice of one lemon and a pinch of cayenne pepper. Keep warm until service.
Place warm lobster claw meat and thinly sliced Brie on toasted English muffin halves. Softly nest the eggs on top and serve with enough hollandaise to cover.
Lobster Brie Omelette
Start with a cold pan and one tablespoon vegetable or canola oil. Whisk three eggs together with 1/4-cup milk. The more milk fat, the richer your eggs will taste. Pour the whisked egg mixture into your skillet and turn the heat to medium. When the eggs begin to solidify, gently pull them in from the sides of the pan with a rubber spatula. The aim is to let every bit of egg cook on the edges of the pan, while pulling the cooked eggs to the middle. Shortly, you will have no liquid left to use. At that point, add your lobster/Brie. Let the eggs continue to cook for 1 minute, turn off the heat. Gently fold one half over and serve with additional toppings, and green onion or chives to garnish.