Lobster eggs benny

Ingredients

For the Lobster:

• 1 – 1 1/2 lb lobster, live
• 3 quarts water
• 4 tablespoons butter
• 2 tablespoons salt
• 1 teaspoon pepper
• 3 garlic cloves, smashed
• 1 bay leaf
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme leaves
• 6 green peppercorns, whole

For the Hollandaise:

• 2 egg yolks
• 1 teaspoon lemon juice
• 4 tablespoons butter, room temperature
• 3 drops Tabasco sauce
• salt
• 1/2 teaspoon chives, sliced
• 4 eggs, poached (instructions below)
• 4 Individual Oven “Fried” Hash Browns

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Preparation

• Get your Individual Hash Brown Cakes (view recipe at http://nycityeats.com/wordpress/3834/individual-oven-fried-hash-brown-cakes-daring-cooks-challenge/) prepped and in the oven.
• Poach your eggs: Add 1 tablespoon vinegar (I went with white wine vinegar) per every 1 quart of water. Bring the water mixture to a low simmer, swirl the water with a spoon and quickly add your egg. (This will create a central pull so the egg does not spread out.) Let the egg cook for 3-4 minutes, remove once egg whites are cooked and yolk still jiggles. Remove and place in a bowl with cold water. Repeat with rest of eggs, set aside until needed.
• Bring all of the ingredients fir the lobster (except the lobster) to a boil in a large pot. Place the live lobster in another large pot and pour the boiling liquid over the lobster. Place a lid on top and bring to a boil. Cooking for another 10-12 minutes. Remove the lobster, place in a ice bath to stop cooking.
• While the lobster is cooking bring a pot of water to a simmer. In a medium stainless steel bowl whisk together the egg yolks & lemon juice until creamy and doubled in size. Place the bowl over the simmering water, not touching the water. Continue to whisk, add butter, 1 tablespoon at a time until butter is fully incorporated. Continue whisking until the sauce is thickened and doubled in volume. Remove from heat and add the Tabasco & salt to taste. Cover and place in warm area until needed.
• Once cool enough to handle remove lobster from ice bath, remove claws & tail. (You can save the body for stock – that’s what I did & I’m using it for V-Day dinner!) Split the tail & remove the meat, also remove meat from the claws.
• With the simmering water used for the hollandaise sauce, reheat your poached eggs by placing them in the water for 30 seconds. Remove and place on paper towel to drain.
• Plate your Individual Hash Brown Cakes – 2 per person. Place the tail meat on top of one cake & claw meat on other. Place one poached egg atop each cake. Mix the sliced chives into the hollandaise and drizzle generously over the eggs.
  
  Serve immediately.