Butter-poached lobster Benedict

European 30 Mins Prep · 20 Mins Cook

1. To remove the shell of the lobster, cut through the underside of the tail using a pair of kitchen scissors. Gently remove the meat keeping it in one piece. Remove the vein by running a small pairing knife down the centre of the tail and gently pull it out. Repeat with the remaining lobster tails.
2. Heat the water in a small pot over a medium-low heat. Cube 220g of salted butter. Add a cube at a time to the pot, whisking between each addition.
3. Peel and finely chop the garlic. Add it to the poaching liquid along with the bay leaf.
4. Juice 1 lemon and add the juice to the liquid. Using a thermometer, maintain the temperature of the liquid between 70°C to 80°C.
5. Add the lobster tails in a single layer and poach for approx. 6 minutes. Turn every 2 minutes until opaque and cooked through. Remove the tails from the liquid and set aside.
6. To make the Hollandaise sauce, start by separating the egg yolks from the whites. Place the egg yolks and vinegar in a blender. Blitz until combined. Melt the unsalted butter and gradually add it, while hot, to the blender in a steady stream with the motor running until the sauce is thick and glossy. Season with salt, white pepper and the remaining lemon juice. Pour the sauce into a jug and keep warm.
7. Halve and toast the English muffins until golden and brown.
8. Melt the remaining butter (approx. 1 tsp) in a large pan over medium heat. Add the spinach and turn it over using tongs for 1-2 minutes until wilted. Season with the salt and press out as much liquid as possible.
9. Divide the muffins between four serving plates. Top each with spinach, a lobster tail and Hollandaise sauce. Serve immediately.

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