Here’s a delectable recipe from Wolf just in time for a weekend brunch!  Make it on your Wolf Cooktop and enjoy with a mimosa and some light music for an instant vacation experience right in your kitchen. (Makes 4 servings.)

Main Ingredients:

• 3 fresh lobster tails (about 1 lb total)
• 1/4 c rice vinegar
• 1 gallon ice water

Ingredients for Spinach:

• 1 peeled and finely diced shallot
• 2 tbsp butter
• 8 c fresh spinach leaves, large stems removed
• Salt and pepper to taste

Ingredients for Hollandaise Sauce:

• 1 c unsalted butter
• 1/2 c dry white wine
• 1 tbsp white wine vinegar (tarragon infused recommended)
• 1 peeled and finely diced shallot
• 1 tsp dried tarragon
• 1 tsp water
• 3 egg yolks
• 1 tbsp fresh lemon juice
• Large pinch salt
• 1 tbsp tarragon (chopped fresh)
• 1 tbsp chives (chopped fresh)

Additional Ingredients:

• 1 tbsp butter
• 8 large eggs
• 1 tbsp white wine vinegar
• 4 English muffins (split, toasted and lightly buttered)

Preparation:

To Prepare Lobster: Bring 3 quarts water to a rapid boil. Add vinegar. Boil Lobster for 4-5 min. Carefully remove from water with tongs and place in ice water. Remove meat from tail and set aside. (Note: lobster can be cooked one day ahead of time, covered and placed in the Sub-Zero refrigerator.)

To Prepare Spinach: Melt butter in a 12-inch sauté pan over medium high heat. Sauté shallot until lightly brown. Add spinach and cook until fully wilted. Remove pan from heat. If needed, strain excess liquid and set aside. (Note: spinach may be a prepared a few hours in advance.)

To Prepare Hollandaise Sauce: Melt butter in a 1 quart saucepan over low heat. Combine white wine, vinegar, shallot and tarragon in a 2-quart saucepan and bring to a boil over medium heat. Add water. Whisk in egg yolks. Remove pan from heat. Whisk in the warm melted butter in a very slow stream, until sauce thickens. Add lemon juice, tarragon and chives to the sauce. Keep just barely warm until time to serve.

To Assemble Lobster Eggs Benedict:

Gently warm drained spinach in a sauté pan over low heat. Slice the cooked lobster meat into 8 slices. Heat very gently in sauté pan with 1 tbsp butter. Broil English Muffins until toasted. Lightly butter and keep warm.

To Poach Eggs:

In 6-quart stockpot over High heat on Wolf cooktop, bring 3 quarts water to a rapid boil. Add vinegar to the water. Crack eggs into a small bowl and gently place in simmering water. Repeat with remaining eggs. Poach until the whites have cooked through but the yolks are still liquid (about 3 minutes).

Assemble the Eggs Benedict while eggs are poaching by placing a small amount of the spinach on each of the muffin halves. Top each muffin half with lobster. With a slotted spoon, carefully remove the eggs.  Allow the excess water to drain off each egg before placing on warm spinach and warm lobster on toasted English muffin. Top each with 1 tablespoon hollandaise sauce. Serve immediately and enjoy!

See the original recipe here: Lobster Eggs Benedict