- 2 whole lobsters, approx 450g each, cooked
- 150g unsalted butter
- 2 shallots, finely chopped
- 2 tablespoons cognac or brandy
- 600mls cream
- ½ tablespoon chopped fresh tarragon
- Zest of 1 lemon
- Salt and freshly ground pepper, to taste
- 4 brioche buns or English muffins, split in half
- 8 free range eggs
- ½ tablespoon chopped fresh chives
- 20mls white malt vinegar
Remove the claws, knuckles and tail from each lobster body; reserve bodies for another use. Remove the meat from the claws, knuckles and tails; reserve the shells. Cut the tail into 1/2-inch-thick slices; refrigerate along with the claw and knuckle meat until ready to use.
In a saucepan over medium heat, melt the 60g butter. Add the shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the reserved lobster shells and cook, stirring occasionally, until the shallots are golden and any liquid has evaporated, about 5 minutes. Off the heat, add the cognac, then return the pan to medium heat and cook until the liquid has almost evaporated, about 3 minutes. Add the cream and cook until reduced by half and thickened, 7 to 10 minutes. Strain the sauce through a fine-mesh sieve. Add the tarragon, lemon zest, salt and pepper.
Lightly spread the cut sides of each brioche or muffin half with butter and toast under the grill until golden, 3-4 minutes.
Bring a pot of water to the boil with 20 mls of vinegar in it. Crack an egg into each cup. Cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate; repeat with the remaining eggs.
Add the reserved lobster meat to the sauce and heat until warmed through, about 2-3 minutes. Place 2 brioche or muffin halves on each of 4 warmed plates. Transfer the lobster meat to the brioche or muffin halves, dividing evenly. Top each with an egg and some of the sauce. Sprinkle with the chives. Serve immediately.