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Bar Harbor Sunrise SliderServings: 1 sandwich -- Yield: 18 servings Succulent butter-poached Maine lobster, marbleized eggs, lemon scented mascarpone, chives, heirloom tomato, and a dollop of bearnaise sauce. Buns, Breakfast & Brunch, Lunch & Dinner, Dine In |
Ingredients2 each 9-packs King’s Hawaiian® Pretzel Slider Buns 2 lb Salted butter 9 each 4-5 ounce Maine lobster tails 8 each Jumbo eggs 1 each Lemon, zested and juiced 8 oz Mascarpone cheese 1 each bunch fresh chives 6 each Heirloom tomatoes 1 c White wine ⅓ c White wine vinegar 8 each Black peppercorns 1 each Bay leaf 1 each Shallot, peeled and rough chopped 1 each bunch fresh tarragon ⅛ each Cayenne pepper to taste Sea salt to taste Black pepper 1 ¾ c Clarified butter
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Build It!Spread 4 tablespoons of butter on the inside of the tops and bottoms of all 18 buns. Toast on a griddle until golden brown.
Mince chives.
Slice tomatoes into 18 “perfect” slices.
Spoon marbleized eggs onto the bottom bun. Top with 4 pieces of lobster meat.
Cover with bearnaise sauce, top with tomato slice, then cover with top bun.
Bearnaise Sauce - Combine wine, vinegar, shallot, bay leaf, peppercorns, and half of the bunch of tarragon in a saucepot and over medium high, reduce by two thirds then strain out the solids.
- Pick the leaves of the other half of tarragon and set aside. Separate 2 eggs.
- Combine 3 tablespoons of the bearnaise reduction with 2 yolks into a stainless bowl and whisk vigorously over a double boiler over low heat until it lightens in color and doubles in volume. Slowly whisk in warm clarified butter.
- Season with salt and pepper, cayenne, the chopped tarragon, and 1 teaspoon of lemon juice. Keep warm.
Butter-poached Maine Lobster - Melt 1 lb butter and heat to 160°F.
- Cut lobster tails in half lengthwise, shelling and removing innards. Cut in half so you have 4 pieces.
- Gently poach in warm butter until opaque and cooked through.
Marbleized Eggs with Lemon Scented Mascarpone Cheese- Add 1 tablespoon butter to a medium hot pan. Add 6 eggs into pan, scramble gently using a high heat spatula.
- Add lemon zest, chives, and 4 ounces mascarpone. Stir until combined and eggs are set. Keep warm.
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