Serves 4


  • 1 2-2½ lb cooked lobster
  • 2 cups spinach, sautéed
  • 8 eggs, for poaching
  • 4 egg yolks
  • 1 loaf brioche, sliced
  • 1½ cup white wine vinegar
  • 1 small shallot, diced
  • 1 bay leaf
  • 2 cups clarified butter, melted
  • 1 tbsp chopped tarragon
  • 1 tbsp lemon juice
  • 3 drops Tabasco
  • 3 drops Worcestershire sauce
  • kosher salt
  • black pepper
  • dill sprigs


Béarnaise sauce
Bring a small pot of water to a boil. In another sauce pot, add diced shallot, 1 cup white wine vinegar and bay leaf and reduce by three quarters. In a steel bowl, add a spoonful of the vinegar reduction to the egg yolks, then place bowl over pot of boiling water. Whisk until egg yolks are cooked with a mayonnaise consistency. Remove steel bowl from boiling water. Slowly, start whisking in the melted clarified butter. Add small spoonful of the vinegar reduction, a squeeze of lemon juice, and a few drops of Tabasco and Worcestershire. Season with kosher salt and ground black pepper and whisk in the chopped tarragon. Set aside.

Bring a large pot of water to a boil, add 2 tbsp white wine vinegar, reduce heat and keep at a low simmer. Slowly spin the simmering water with a perforated spoon, then crack eggs into the water. Once egg whites are firm, remove from water. 

To serve
Toast brioche slices and top with ½ cup sautéed spinach followed by ½ cup of the lobster. Place 2 eggs on each slice of brioche. Top each egg with Béarnaise sauce and garnish with fresh dill sprigs.