Samuel Adams Alpine Spring Lobster Benedict With Hopped 'Beer-Naise'

5 from 1 ratings

St. Patrick's Day is a holiday of drinking for many, but this recipe let's you eat and drink in the name of Ireland, albeit with an American beer (but a good one at at that).

Servings

servings

Samuel Adams Alpine Spring Lobster Benedict with Hopped 'Beer-naise'

Ingredients

1 bottle samuel adams alpine spring
1 cup champagne vinegar
1 shallot, chopped
4 sprigs tarragon
4 egg yolks
1/4 ounce tettnang tettnanger hop flowers
4 sticks butter, melted
4 english muffins
4 lobsters (1 pound each), cooked and meat removed
8 eggs
2 tablespoon white vinegar
1 tablespoon lemon juice
salt, to taste

Directions

In a stainless steel pot, reduce the Alpine Spring, champagne vinegar, shallot, and 3 sprigs tarragon to ¼ of original volume; add the hops and chill. This could be done 1 day in advance.
Once cold, add the reduction to the egg yolks. Whisk yolks over a double-boiler until the eggs become thick, then add the lemon juice. Slowly whisk in the melted butter until all is incorporated. Strain through fine strainer. Pick last sprig of tarragon and chop. Add the tarragon to the sauce, cover, and keep warm.
Bring 4 quarts of water to a simmer with white vinegar and salt. Slowly crack the eggs into the water and poach to desired doneness. Toast the English muffins and warm lobster meat while the eggs are cooking.
To assemble, put split muffin on plate topped with 1/2 a lobster tail and egg on each half. Cover with sauce and serve.