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Eggs Lobster Oscar with Tarragon Rounds

Eggs Lobster Oscar With Tarragon Rounds


Serves 6

  • 2 cups all-purpose flour
  • 3 tbsps. cornmeal
  • 2 tsps. baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter, plus 3 tbsps.
  • 3/4 cup buttermilk
  • 2 tbsps. chopped fresh tarragon
  • 2 tbsps. whole milk
  • 1 tsp minced shallot
  • 2 tbsps. heavy cream
  • 1 lb. cooked Maine lobster meat, coarsely chopped
  • 6 large eggs
  • 18 asparagus, peeled and blanched
  • salt and freshly ground pepper to taste


  1. Preheat the oven to 450 degrees F
  2. Line a baking sheet with parchment and lightly grease
  3. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt and baking soda
  4. With a pastry blender, cut in 1/2 cup butter until crumbly (alternatively, pulse in a food processor)
  5. Stir in the buttermilk and tarragon until just combined
  6. Drop 2 tbsps batter at a time onto the baking sheet to form 6 rounds
  7. Spread the batter with the back of a spoon into 3-inch circles
  8. Dip the spoon into the milk and smooth the tops
  9. Bake for 12-15 minutes, until lightly browned
  10. Melt 2 tbsps butter in a small skillet over medium heat
  11. Add the shallot and cook for 1-2 minutes, until softened
  12. Add the lobster and cream and cook for 1 minute until cream is slightly thickened and lobster is heated through
  13. Remove from the heat
  14. Poach the eggs according to your preferred method
  15. Melt the remaining 1 tbsp butter in a medium skillet over medium-high heat.
  16. Saute the asparagus until heated through and lightly browned, about 3-4 minutes.
  17. Divide the lobster mixture among the 6 tarragon rounds
  18. Set 3 asparagus spears on top of each and place a poached egg on top
  19. Season with salt and pepper to serve

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