Flying Somm: Christmas Morning Brunch

Hey Fellow Wino's

I hope you haven't blown your cool yule yet running around getting ready for Christmas because if you haven't may I add a few more items to the list for you?

Picture Christmas morning, the snow is falling, you have a crackling fire (for me it's on Netflix-Fireplace), music playing and gifts are being torn open. Once the gift-giving is finished it's time for brunch because Christmas morning deserves something better than cheerios and coffee mate. I think something special like Lobster-Benedict and Sparkling Wine or Champagne would certainly hit the spot.

Recipe from Food and Wine Magazine

You'll need:
2 -1LB lobsters (could use fresh lobster tails, not frozen)
8 -Large eggs
2 -English muffins
2 -Tablespoons fresh lemon juice
3 - Large egg yolks
2- Tablespoons of boiling water
Pinch of Cayenne pepper
Handful of Asparagus

How to Make It

Step 1
In a large pot of boiling water, cook the lobsters until bright red all over, about 12 minutes. Let cool slightly under cold running water, then twist off the tails and claws. Crack the claws and remove the meat. Using kitchen scissors, slit the tail shells lengthwise, then remove the meat. Remove the dark intestinal veins and cut the tail meat crosswise into thin slices.

Step 2
Half fill 2 large deep skillets with water and bring to a simmer. Crack 4 of the eggs into each skillet and poach over moderate heat just until set, about 3 minutes. Using a slotted spoon, remove the eggs from the skillets and pat dry with paper towels. Arrange the lobster meat on the toast. Top each serving with 2 eggs and keep warm. Sautee asparagus in butter on medium heat until al dente or blanch.

Step 3
Meanwhile, in a blender, briefly pulse the egg yolks to break them up. With the machine on, add the boiling water in a thin stream, then add the hot butter in a thin stream, stopping when you reach the milky liquid at the bottom; blend just until the butter is incorporated and the sauce is thick and pale. Add the lemon juice and cayenne. Spoon the hollandaise sauce onto the eggs and serve immediately.

Pair it with chilled:

NV Benjamin Bridge Méthode Classique from Nova Scotia, Canada at $32.95