Blinis

Eggs Lobster Oscar with Tarragon Rounds

Eggs Lobster Oscar With Tarragon Rounds

Ingredients

Serves 6

• 2 cups all-purpose flour
• 3 tbsps. cornmeal
• 2 tsps. baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup unsalted butter, plus 3 tbsps.
• 3/4 cup buttermilk
• 2 tbsps. chopped fresh tarragon
• 2 tbsps. whole milk
• 1 tsp minced shallot
• 2 tbsps. heavy cream
• 1 lb. cooked Maine lobster meat, coarsely chopped
• 6 large eggs
• 18 asparagus, peeled and blanched
• salt and freshly ground pepper to taste

Method

1. Preheat the oven to 450 degrees F
2. Line a baking sheet with parchment and lightly grease
3. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt and baking soda
4. With a pastry blender, cut in 1/2 cup butter until crumbly (alternatively, pulse in a food processor)
5. Stir in the buttermilk and tarragon until just combined
6. Drop 2 tbsps batter at a time onto the baking sheet to form 6 rounds
7. Spread the batter with the back of a spoon into 3-inch circles
8. Dip the spoon into the milk and smooth the tops
9. Bake for 12-15 minutes, until lightly browned
10. Melt 2 tbsps butter in a small skillet over medium heat
11. Add the shallot and cook for 1-2 minutes, until softened
12. Add the lobster and cream and cook for 1 minute until cream is slightly thickened and lobster is heated through
13. Remove from the heat
14. Poach the eggs according to your preferred method
15. Melt the remaining 1 tbsp butter in a medium skillet over medium-high heat.
16. Saute the asparagus until heated through and lightly browned, about 3-4 minutes.
17. Divide the lobster mixture among the 6 tarragon rounds
18. Set 3 asparagus spears on top of each and place a poached egg on top
19. Season with salt and pepper to serve