Lobster for breakfast makes any occasion a decadent morning celebration.
- 4 Lobster tails, split
- 3 lbs + ½ cup Unsalted butter, melted
- 4 sprigs Thyme
- 4 Egg yolks
- 1 Tbsp Freshly squeezed lemon juice
- 1 Tbsp Champagne Vinegar
- A pinch Cayenne pepper
- A pinch Salt
- 4 English muffins
- 8 Eggs, poached
- In a saute pan, add thyme sprigs, 3 pounds melted butter and on a low medium flame heat the split tails flesh side down until flesh cook enough to become firm
- Turn tails over so that the shell side is down to finish (low and slow is the key, we don’t want to “fry” the tails). Than let sit and room temp, when cool enough to handle, remove from shell and reserve
- Whisk the egg yolks, vinegar and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume
- Place the bowl over a saucepan containing barely simmering water, the water should not touch the bottom of the bowl. Continue to whisk rapidly and be careful not to let the eggs get too hot or they will scramble
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume
- Remove from heat, whisk in cayenne and salt, and cover and place in a warm spot until ready to use
- For assembly, split and toast your favorite brand English muffin, place two pieces of the poached lobster tail on each muffin (they should curve the same way as the edge of the muffin creating a perfect circle for your poach eggs to sit in)
- Top the poached eggs with the champagne hollandaise and enjoy!
Chef Marc Marrone
As Corporate Executive Sous Chef of TAO Group, Marc Marrone works closely with TAO Group Corporate Executive Chef/Partner Ralph Scamardella on the company’s restaurants in Las Vegas, where he is based, as well as in New York City at LAVO Italian Restaurant, TAO Uptown, TAO Downtown and Dream Downtown and in Las Vegas, at LAVO Italian Restaurant at The Palazzo, TAO Asian Bistro at The Venetian and TAO Beach.