Recipe for Lobster Bonart - 2014 Maine Lobster Festival Cooking Contest Winner

Adam Marcus' Lobster Bonart. Photo via the Maine Food and Lifestyle blog.

The recipe for the winning dish at the 2014 Maine Lobster Festival Cooking Contest has been published on the Maine Food and Lifestyle blog and I wanted to share it here as it looks delicious.  It is a brunch dish involving chives, capers, artichoke heart, poached egg, Hollandaise sauce and, of course, lobster.  Given my obsession with lobster bloody Marys, I love that Adam served his Bonart dish with Bloody Marys that had lobster claws as stirrers.  But now on to the recipe.  It is as follows:

Adam Marcus' Lobster Bonart Recipe

Ingredients

The cooked meat of 4  1¼-1½ pound lobsters, chopped
4 artichoke hearts, cooked and cleaned
4 eggs+4 yolks
1 Tablespoon lemon
½ cup butter
½ teaspoon salt
½ teaspoon black pepper
½ Tablespoon capers, chopped
2 Tablespoons chives, chopped
1 Tablespoon olive oil
2 cloves garlic, crushed
Pinch of cayenne

Preparation

Start a pot of water to boil for poaching eggs. At the same time, sauté the crushed garlic in olive oil. Just before the garlic turns brown, remove from the pan and discard. Put the chopped lobster, artichoke hearts and chopped capers in the pan of olive oil on low heat and sauté. Meanwhile, combine the egg yolks, lemon juice, salt, black pepper, cayenne, and a Tablespoon of water together. Place mixture over the pot of boiling water and whisk in the melted butter. Stir constantly until Hollandaise just starts to thicken. When it reaches a sauce consistency, place the bowl in a cold, liquid bath. A separate double boiler is better for this procedure if you own one. Poach the eggs for two minutes in the boiling water.

To assemble Lobster Bonart:

 

Place the artichoke heart in the middle of a warm plate. Surround the heart with the sautéed lobster meat. Place the poached egg on the artichoke heart. Pour the sauce over the egg and sprinkle with the chopped chives over the lobster meat and place two whole capers on the egg. Place two uncut chive stems on the side of the plate and serve.

Serves 4.

If you'd like to see the recipe for the winning lobster dish from the 2012 Maine Lobster Festival - Red, White and Blue Lobster Lasagna - click here.