This is a traditional method of serving lobster which is extremely delicious. If possible make this dish with a raw lobster, that is one which has been killed just before cooking by plunging a sharp instrument into the cross on the head. However, a lightly cooked lobster can be used and will still be extremely good.
An old favourite with a new twist.
This is my version of Eggs Benedict which is a poached egg served on a crispy potato cake that gets baked in the oven slice of brioche and a warm butter sauce, which is much lighter than Hollandaise. It is also fantastic served with slices of hand carved cooked ham or crispy bacon.