codigo rosa, coconut cream, rum, Baby Yoda coconut, lemon, simple syrup, cucumber, lime

The Ursula

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Fresh avocado with lime, cilantro, and onion.

Guacamole

Poached eggs, lobster, hollandaise on an English muffin.

In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped lobster meat and lemon juice. Cook for 2-3 minutes until heated through. Remove from heat and set aside.

Sauté the Lobster

In a heatproof bowl, whisk the egg yolks and lemon juice together until pale and thick. Place the bowl over a pot of simmering water (double boiler) and slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Add salt and a pinch of cayenne pepper, whisk to combine, then remove from heat.

Prepare the Hollandaise Sauce

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.

Poach the Eggs

While the eggs are poaching, toast the split English muffins until golden brown.

Toast the English Muffins

On each toasted English muffin half, layer the sautéed lobster mixture, followed by a poached egg. Drizzle generously with hollandaise sauce and garnish with chopped chives.

Assemble the Dish

Lobster meat, cooked and chopped

Butter

Garlic, minced

Lemon juice

Egg yolks

Butter, melted

Salt

Cayenne pepper

Eggs

English muffins, split

Fresh chives, chopped