Want to make some decadent — and unforgettable — breakfasts? Here's how. Chef Michael White of the New York restaurant Marea shares his secrets for making lobster eggs Benedict and sweet corncakes with blueberry syrup.
Recipe: Lobster eggs Benedict (on this page) Recipe: Sweet corncakes with blueberry syrup (on this page)For the sauce:
Wash, remove shells and de-vein the shrimp. Reserve the shells for the shellfish reduction. In a medium sauce pot over medium heat, sauté the shrimp shells in a bit of olive oil. Once they begin turning pink in color, add the carrots, celery, onion, garlic and fennel. Cook the vegetables for a few minutes until they become translucent. Add in the coriander seeds and black peppercorns and toast until fragrant. Add tomato paste to mixture and cook for 5 minutes. Deglaze the pot with a cup of white wine and let the liquid reduce by half. Add in the basil, tarragon and thyme and cover with 4 cups of water. Allow to simmer for 45 minutes. Season with salt and pepper. Strain the mixture over a sauce pot and dispose of the solids. Take the reduced liquid and keep it on low heat until it reduces to a thick sauce. The mixture should be thick enough to coat the back of a spoon. Cool and set aside for plating.
For the shrimp:
In a small pot of salted boiling water, quickly cook the shrimp for less than 2 minutes, until they turn a bright pink color. Remove from water, drain, season with salt and pepper and set aside.
For the hollandaise:
Combine egg yolks and lemon juice and 2 tablespoons of water over a double boiler. Whisk the mixture until it expands to 3 times its original volume. Remove from the heat. While whisking, slowly drizzle in the warm melted butter to incorporate into the egg yolks. Add 3 tablespoons of the reduced shrimp sauce to the hollandaise. Season with salt and pepper and keep warm.
For the eggs:
Crack eggs into a bowl, being careful not to break the yolks. In a small pot, simmer 4 quarts of water. Add a pinch of salt and 2 tablespoons of vinegar. Swirl the water with a whisk and drop the eggs one at a time in the water. Allow them to cook for 3-4 minutes and remove just as the whites set, allowing the whites to bundle the yolks. Remove the eggs with a slotted spoon one by one. Drop them into iced water and hold them until all 12 are cooked.
Assembly:
Separate the English muffins into halves, top with a bit of butter and toast until golden. Heat olive oil in a sauté pan and sauté spinach. Season with salt and pepper. Place the English muffins on a tray and spoon spinach on each muffin. Place even amounts of lobster and shrimp over the spinach, forming a circle for the egg to rest in. Lay a warmed poached egg in center and cover with the shellfish hollandaise.
Serves 6.
The batter for this recipe can be used for both pancakes and waffles.
To make the corncakes:
Heat a griddle (or nonstick pan) to medium-high heat, approximately 400 to 425 degrees. Combine the eggs, milk, oil and butter in a medium bowl. Whisk until smooth. Sift in white cornmeal and mix until smooth. Add the sugar and pinch of salt. Using a microplane, zest a bit of orange and lemon zest into the batter. Fold in the corn kernels. Oil or Pam spray the hot griddle. Ladle the batter onto onto the well-oiled surface and let cook until golden brown. Flip and let cakes puff. Remove from griddle and serve warm with blueberry syrup.
To make the blueberry syrup:
In a small pot, add 1/4 cup of water with one quart of blueberries and 1/2 cup raw sugar and a lemon peel. On medium-low heat, let the blueberries reduce and break down to create their own liquid. The syrup is done when it is totally liquid. Strain, if desired, and let cool.
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