Name: Taps Public Houses Lobster Cornbread Benny Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cups yellow cornmeal; 1 cups all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1 tsp salt; 1 cups buttermilk; 1 units large egg; 3 tbs unsalted butter (melted); 1 tbs vegetable oil (for skillet); 10 oz cooked lobster meat (chunks); 1 tbs unsalted butter; 1 tsp shallow lemon juice; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 4 units large eggs; 2 tsp white vinegar; 3 cups water (for poaching); 0.5 tsp salt; 3 units large egg yolks; 1.5 tbsp fresh lemon juice; 8 tbs unsalted butter (melted and hot); 0.125 tsp Cayenne pepper; 0.25 tsp salt; 1 tsp warm water (if needed to thin); 3 cups mixed greens (arugula, baby spinach, frisée); 0.5 cups cherry tomatoes (halved); 0.25 cups cucumber (thinly sliced); 2 tbs red onion (very thin slices); 1 tbs olive oil; 1 tsp fresh lemon juice

Method

Cornbread

Preheat and prepare pan

Preheat oven to 400°F (200°C). Lightly grease an 8-inch cast-iron skillet or an 8x8-inch baking pan with vegetable oil.

Mix dry ingredients

In a medium bowl whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and 1 teaspoon salt until evenly combined.

Combine wet and dry

In a separate bowl whisk buttermilk, 1 large egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined — do not overmix.

Bake

Pour batter into prepared skillet or pan and smooth the top. Bake on the center rack for 18–22 minutes or until golden and a toothpick inserted into the center comes out clean. Let cool 10 minutes, then slice into 4 large rounds or squares for plating.

Lobster

While cornbread bakes or rests, warm 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster chunks and gently sauté 1–2 minutes until heated through. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat and keep warm.

Hollandaise

Set up a double boiler

Fill a saucepan with 1–2 inches of barely simmering water and set a heatproof bowl over it (bowl bottom should not touch the water). Keep heat at a low simmer.

Whisk yolks and lemon

In the bowl whisk 3 egg yolks with 1.5 tablespoons fresh lemon juice until slightly thickened and pale. Place the bowl over the simmering water and continue whisking constantly.

Emulsify with butter

Very slowly drizzle the hot melted butter into the yolk mixture while whisking continuously, forming a smooth emulsion. If sauce becomes too thick, whisk in warm water 1 teaspoon at a time to reach desired consistency. Season with 1/8 teaspoon cayenne and 1/4 teaspoon salt. Keep warm in the double boiler (off direct heat) until serving.

Poached Eggs

Bring 3 cups water and 2 teaspoons white vinegar to a gentle simmer in a medium saucepan. Stir to create a gentle whirlpool. Crack 1 egg into a small ramekin and gently slip it into the center of the whirlpool. Poach eggs for 3–3.5 minutes for runny yolks (longer for firmer yolks). Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Repeat with remaining eggs. Keep warm in a shallow bowl of warm water until plating if needed.

Taps Brunch Salad

In a medium bowl toss mixed greens, halved cherry tomatoes, sliced cucumber, and thin red onion with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/8 teaspoon salt, and a pinch (1/16 teaspoon) black pepper. Toss just before plating to keep greens crisp.

Finish & Plate

To assemble 4 servings: place one cornbread piece on each plate. Top each with roughly 2.5 oz warmed lobster chunks (divide 10 oz among 4). Place one warm poached egg on top of the lobster. Spoon 2 tablespoons of hollandaise over each egg, letting it cascade over the lobster and cornbread. Sprinkle a light dusting (about 1/8 teaspoon) smoked paprika over the hollandaise and finish with a pinch of chopped chives.

Place a small portion (about 3/4 cup) of Taps brunch salad to the side of each plate. Serve with a lemon wedge and recommend guests squeeze lemon over lobster to taste.