Lobster muffins with poached egg, caviar, spinach & hollandaise

Ingredients

• ½ lobster, about 300g meat
• 25g butter
• 2  eggs
• 1 tsp white wine vinegar
• large knob of butter
• 100g bag baby spinach
• whole nutmeg
• 2 tsp caviar

For the muffins

• 350g strong white bread flour
• 7g sachet fast-action dried yeast
• 175ml warm milk
• 1 egg, beaten
• fine polenta or semolina, for dusting

For the hollandaise

• 50ml white wine
• 100ml white wine vinegar
• 1 shallot, finely chopped
• ½ small bunch tarragon
• ¼ tsp whole black peppercorns
• 1 large egg yolk
• 1 tbsp double cream
• 125g butter, melted
• cayenne pepper 
• 1-2 tbsp lemon juice 

Method

• STEP 1

Muffins. Mix together the flour, yeast and 3/4 tsp salt. Add the milk and egg, and mix to a dough. Knead the mix for 5-6 mins until it becomes elastic and smooth, or for 10-15 mins by hand. Place the dough in a bowl, cover with cling film and place in a warm spot to prove.

• STEP 2

When it has doubled in size, punch the dough down with your hand and turn out. Dust your work surface and a baking tray with the polenta or semolina. Roll out the dough until 2.5cm thick and cut out muffins using a 9cm straight-edged cutter. Transfer them to the tray, cover with cling film and leave to prove for 20-25 mins or until doubled in size.

• STEP 3

Put a piece of baking parchment in a non-stick frying pan and put the pan on a low heat. Gently transfer the muffins to the pan and cook them in batches for 5-6 mins each side until they are toasted and brown.

STEP 4

Hollandaise, put the wine, vinegar, shallot, tarragon and peppercorns in a small pan and bring to the boil. Simmer for 8-10 mins or until the mix is reduced to one-third of its original volume. Remove from the heat and leave to cool. Meanwhile, fill a pan one-third with water, bring to the boil, then reduce to a simmer. Strain the infused vinegar mixture into a mixing bowl, add the egg yolk and a large splash of water. Place the bowl over the top of the pan of simmering water and whisk. The sauce will lighten in colour and fluff up When it is fluffy but firm, add the splash of double cream, then slowly pour in the melted butter, season with salt, cayenne and lemon juice.

STEP 5

Prepare the lobster. Twist the claws and pull the tail off the lobster, then bash the claws with a rolling pin to crack the shell and reveal the meat. Remove the shell from the tail, then cut the tail in half lengthways and remove the intestine. You should now have half a tail and a claw per person. Remove the meat from the shell. To reheat the meat, melt the butter with 2 tbsp water in a medium saucepan. Add the lobster meat and warm over a gentle heat.

• STEP 6

Poach the eggs for 2-3 minutes

STEP 7

Melt the knob of butter in a pan. Add the spinach and stir until it starts to wilt. Season and grate over a little nutmeg.

Put half a muffin on each plate and top with the spinach, then add the portioned warm lobster. Place a poached egg on top, then spoon over the hollandaise and a dollop of caviar.