This spicy lobster brunch dish from Chad Johnson, executive chef at Élevage in Tampa, Florida, is the perfect pair for your favorite pink drink.
- ½ pound butter
- ½ cup roasted tomatillos
- 1 roasted jalapeño
- 1 tablespoon Dijon mustard
- ¼ cup fresh lime juice
- 4 egg yolks
- 2 spiny lobster tails, removed from shell (about 6–8 ounces each)
- ¼ cup extra virgin olive oil
- 1 cup tomato concassé (peeled, seeded and diced tomato)
- 2 tablespoons chopped basil
- 3 tablespoons capers
- 8 eggs
- 4 slices toasted brioche
Heat the butter over medium heat until it foams. In the meantime, place the tomatillos, jalapeño, mustard, lime juice and egg yolks in a blender. Purée until smooth. Slowly drizzle the hot butter into the blender while running until it emulsifies. Pour the sauce through a strainer into a stove-safe bowl and keep warm.
Warm the olive oil over medium heat, and add the tomato, basil and capers. Cook for 2 minutes, or until the tomatoes release juice.
Soft-poach the 8 eggs and set aside, keeping warm.
Slice spiny lobster tails into ¼-inch-thick medallions. Add the lobster medallions to the tomato sauce and cook until they’re opaque. Remove from heat.
To plate, layer the lobster atop a slice of toasted brioche and spoon the tomato sauce over. Place two poached eggs on top of each slice of brioche and drizzle with the emulsion. Serves 4.
The ripe fruit core of strawberry, raspberry and mango are fresh and juicy yet structured by subtle tannins. The moderate acidity will cut through the fatty eggs and emulsion, while the earthy spice accents will complement the dish’s herbs. —Lauren Buzzeo