Lobster Muffins with Poached Eggs and Urfa Chilli Hollandaise
Impress your Valentine’s this year with these Lobster Muffins, an upgrade to your traditional Eggs Royale. Adjust levels of Urfa Chilli paste to your liking to add or remove heat from the dish. Don’t be afraid to tackle the homemade Hollandaise, keep the heat low and constantly stir to create a thick and rich sauce.
For the hollandaise
- 2 yolks
- 1 tsp lemon juice
- 1 tsp white wine vinegar
- 125g unsalted butter, plus a little extra to reheat the lobster
- 1 ½ tsp Urfa chilli paste, or more if you want to make it hotter
- Pinch salt
- 1 whole cooked lobster, around 500g
- 100g Cavolo Nero
- 4 very fresh eggs for poaching
- Splash white wine vinegar
- 2 English breakfast muffins
- Salt and pepper
- Prepare the lobster meat ahead of making the dish. Twist off the claws and break them into sections. Crack each piece using a lobster cracker, if you have one, or a good solid nutcracker, but you can also use the top side of a large sturdy kitchen knife. Remove the meat with the handle of a teaspoon. Try to crack rather than smash the shell, so that the meat can be pulled out in larger, shell free chunks. For the claw itself, pull back the smallest pincer until it snaps, then pull out and remove. Crack both sides of the claw, then peel away the shell.
- Separate the head from the tail by twisting in opposite directions. Use a pair of sharp scissors to cut along the underside of the tail, then push the shell back until it cracks, and remove the meat. Cut in half lengthways and remove the digestive tract. Check for any small pieces of shell then place all the meat in the fridge until ready to use. Keep all the shell to make stock
- To make the hollandaise, gently melt the butter in a small pan on the lowest heat, so that the butter fat separates from the buttermilk. Place a small pan of water on a high heat and bring up to the boil. Find a small bowl that will fit over the pan and combine the egg yolks, lemon juice, vinegar and whisk to combine. Turn the water down to a gentle simmer, place the bowl on top (making sure the bowl isn’t touching the water) and whisk constantly till the mixture has thickened so that you can draw ribbons in it when the whisk is lifted.
- Remove the bowl from the heat and very gradually whisk in the melted butter, taking care to avoid adding too much of the butter milk. If it begins to look to thick, you can use some of the butter milk to loosen it. Add the Urfa chilli paste and a pinch of salt and whisk through, then cover with clingfilm and keep in a warm place whilst you finish the rest of the dish.
- Heat your oven to 170C fan / 190C nonfan. When hot, wrap all the pieces of lobster together in foil, dotted with a few pieces of butter and place in the oven for 15 minutes to gently warm through.
- Place a medium pan full of water on a high heat and bring to the boil. Add the cavolo nero and cook for 2 minutes, then remove with tongs and leave to drain in a sieve. Add a splash of vinegar to the water, bring back up to a boil, then turn down to a simmer. Crack the 4 eggs into a bowl. Swirl the water with a spoon to create a whirlpool, then add the eggs into the centre. Cook for 2-3 minutes, then remove onto a tray with kitchen towel underneath.
- Whilst the eggs are cooking, split the muffins in half, toast till golden then scrape with butter or olive oil if you wish. Divide between plates and top with cavolo nero and season. Next divide the lobster, so that each person has half a tail, a whole claw and some of the claw meat and season. Add the poached eggs, then finally spoon the Urfa hollandaise over the top of both the eggs and lobster.