1 ea                               thick slice challah bread-cut with a large ring mold

1 cup                              picked baby spinach

1 cup                              picked mache

10                                  slices of bacon

1 ea                               large lobster tail (new Zealand or florida) cut in ½

1 ea                               whole egg-poached

1 ea                               egg yolk

2 oz                                pinot grigio vinegar, reduced by ¼ and cooled

4                                    white peppercorns

¾ lbs                             salted butter, clarified

¼ cup                            chopped chives

Sea salt

Black pepper




-          In a food processor, put egg yolks and reduction in.

-          Add salt to taste, slowly drizzle clarified butter until thick.  Loosen with water (warm) if needed.  Set aside at room temperature.

-          Season lobster tails and grill on both sides.  Remove from shell and slice lengthwise ½ an inch thick.

-          Toast challah in a pan with butter and oil until golden.

-          Lightly sauté spinach and mache, season and set aside.

-          Lay bacon flat on a silpat overlapping place another sheet pan on top and weigh it down with anything oven proof.  Bake at 375 degrees until crispy then allow to cool

-          Punch out bacon with ring mold to fit the bread

-          Cut 1 long perfect strip or triangle for garnish. 

-          Using the mold, fill it over the toast first bacon circle with 1 layer of lobster, then greens.  Make a small hole in the center of the greens.  Place the warm poached egg in the hole.  Top with hollandaise and chives.  Lay bacon strip (or triangle) across the top.



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chef lisa fernandes