Lobster Eggs Benedict

Cook lobster in boiling water for 2 to 3 minutes. Drain and allow to cool. Remove meat from tails and claws. Dice and set aside.

Over a double boiler or bain marie at a low boil whisk together egg yolks and water until light in colour, fluffy, and slightly thickened. In a thin stream, add lobster oil to egg mixture while constantly whisking. Fold in diced lobster meat, add a little lemon juice and adjust seasoning. Keep warm. Just before serving stir in freshly chopped chervil.

In a shallow fry pan full of rapidly simmering water, add white vinegar. Break each egg into a cup and gently slip the egg into the pan. Stir the water to form a whirlpool. The vinegar will help to congeal the egg whites while the water movement will help to form a neat oval shape.

The eggs will need about 3 minutes and are cooked when the egg whites look opaque. Remove the eggs from the pan with slotted spoon and drain on a clean tea towel.

Place lobster shells in a plastic bag and with a heavy rolling pin crush the shells. (The plastic bag will prevent a mess.)

In a large pot heat vegetable oil until very hot. Carefully place lobster shells in the pot and cook, stirring constantly for 10 to 15 minutes. Add vegetables and allow to cook for another 5 minutes. Deglaze with white wine. Continue to cook for 15 to 20 minutes, stirring occasionally. Add grapeseed oil and reduce heat to medium. Cook, stirring for 25 to 30 minutes.

Remove from heat and allow to cool. Allow to sit at room temperature overnight to ensure flavours will infuse.

Next day, strain oil through a cheesecloth lined sieve or a paper coffee filter into a clean container with a tight fitting lid. The lobster oil can be kept refrigerated for up to one month.

In a small bowl with a fork, stir together yeast and sugar in potato water until dissolved. In a large bowl, blend milk, potato, and oil together. Add yeast mixture to milk mixture. Add 2/3 flour to yeast/milk mixture. Beat until smooth and add salt. Little by little add the rest of the flour.

Turn onto a clean flat surface and knead 10 minutes or until smooth. Roll dough into ball and place into an oiled bowl. Cover with plastic wrap and a towel. Place bowl in warm spot and allow to double in bulk. Punch down and knead lightly. Let rest 5 minutes.

Roll out to ½ inch thick. Cut with a 4-inch round cutter. Press both sides in cornmeal. Cover and allow to almost double in size. Cook on a low heat, non-greased griddle for about 20 minutes. Turn occasionally to avoid ballooning. Press down after turning. Cook until sides are dry.

Place the poached egg on top of the toasted english muffin and spoon hollandaise sauce over top. Garnish with herbed salad.