If reading about beer-infused foods in the March issue had your mouth watering, have we got a treat for you! Restaurateur/Chef David Burke has teamed up with Samuel Adams to create some delicious brunch recipes using the Alpine Spring beer to help you beat hat winter blues…
Samuel Adams Alpine Spring Lobster Benedict with Hopped “Beer-naise”
Recipe Yield 4 servings
1 bottle Samuel Adams Alpine Spring
1 cup champagne vinegar
1 shallot, chopped
4 sprigs tarragon
4 egg yolks
¼ oz. Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
4 sticks melted butter
4 English muffins
4 lobsters (1lb. each) cooked and meat removed
2 tablespoons white vinegar
1 tablespoons lemon juice
Salt to taste
1. In a stainless steel pot, reduce Alpine Spring, champagne vinegar, shallot, and 3 sprigs tarragon to ¼ of original volume, add hops and chill. This could be done one day in advance.
2. Once cold, add reduction to egg yolks. Whisk yolks over double boiler until eggs become thick, add lemon juice. Slowly whisk in melted butter until all is incorporated. Strain through fine strainer. Pick last sprig of tarragon and chop. Add tarragon to sauce, cover and keep warm.
3. Bring 4 qtrs. water to simmer with white vinegar and salt. Slowly crack eggs into water and poach to desired doneness. Toast English muffins and warm lobster meat while eggs are cooking.
4. To assemble, put split muffin on plate topped with half a lobster tail and egg on each half. Cover with sauce and serve.