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Ingredients
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Lobster
Bearnaise Sauce
English Muffin
Method
Lobster Preparation
- 1
Prepare the Lobster
Start by preheating your grill or stovetop grill pan to medium-high heat. Using kitchen scissors, carefully cut the top of the lobster shells lengthwise, then gently pull apart the shells to expose the meat.
- 2
Season the Lobster
In a small bowl, mix the melted butter, minced garlic, salt, and black pepper. Brush this mixture generously over the lobster meat.
- 3
Bearnaise Sauce Preparation
- 4
Make the Vinegar Reduction
In a small saucepan, combine the finely chopped shallots, white wine vinegar, and white wine. Cook over medium heat until reduced by half. Remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the vinegar reduction. Set the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and doubles in volume.
- 6
Incorporate the Butter
Gradually whisk in the clarified butter until the sauce is smooth and creamy. Stir in the lemon juice, chopped tarragon, salt, and black pepper. Keep warm until serving.
English Muffin Preparation
- 7
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Spread butter on each half while still warm.
Assembly
- 8
Plate the Dish
Place the toasted English muffin halves on a plate. Top each half with the grilled lobster meat and drizzle generously with the bearnaise sauce. Serve immediately.