Chef David Attwater, from the United Kingdom, joins New York Steakhouse with over 10 years of dynamic, multicultural and progressive experience. Watch him in New York Steakhouse’s open kitchen as he cooks your premium steak to perfection and delicately plates each dish.
New York Steakhouse, Marriott Marquis City Center Doha Hotel
4 English muffins, 4 free-range eggs, 250g of baby spinach washed, 2 lobster tails, Hollandaise, 3 egg yolks, 200g of clarified butter, 50m1 of white wine ‘vinegar, 1/2 shallot thinly sliced, 1/2 tsp black peppercorns
For the Hollandaise
Place the shallot, peppercorns and ‘vinegar in a small pan and reduce by 3/4. Pass through a sieve and set aside. Place the egg yolks, vinegar reduction and salt in a glass or metal bowl over a large pan of simmering water and whisk until doubled in volume. Remove from the heat and slowly start to add the clarified butter a little at a time until fully incorporated and emulsified. If it is getting a little thick or looking like it is starting to split, just add a little warm water
To poach the eggs, add 1 tbsp. of vinegar to a pan of water set over a medium heat. Crack the small cups and swirl the water. Drop the eggs in one by one and poach for 3 minutes. Slice the English muffins in half and toast, set aside. Slice the lobster tails into half then each half slice three more times, quickly saute the pieces of lobster in a frying pan and set aside. Using the same frying pan wilt the spinach, drain well. Arrange the wilted spinach over the toasted muffin halves then place three pieces of lobster. Top each half with a poached egg and generously nappe the warm hollandaise over the top.