Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy

This delectable brunch item resembles crawfish etouffee and has West Coast vibes across the restaurant’s menu run by chef Brooke Williamson’s beachfront Complex, Playa Provisions. Lobster is the main ingredient in the gravy’s delicious flavor, and the eggs with turmeric add an uplifting splash of color. Prepare the lobster gravy the day before and then heat it slowly to make brunch easier to lift.

Directions

Prepare the Chive Biscuits:

1. Mix flour, baking powder, sugar, and salt in a large mixing bowl until they mix. Rub each butter cube in the flour, baking powder, and sugar with your fingers. Mix to distribute butter evenly into the dry ingredients. Add buttermilk, cream, and chives. Mix the wet and dry ingredients lightly and gently using your hands. You can add additional buttermilk if the dough is too dry.
2. Transfer the dough to a work surface lightly sprayed with flour and roll out to the size of a 7-inch by 5-inch rectangle. With a knife on a bench, fold a third of the dough lengthwise across onto the center of the dough. Place the remaining third of the dough on top and fold the dough inwards as the letter. Make the dough 1/2-inch thick. With a 3-inch round cutter, cut six biscuits. Set biscuits on a rimmed baking sheet. Cover them and freeze until they are firm, around 15 minutes. In the meantime, heat the oven to 375 degrees F.
3. Spread the biscuits evenly with cream and sprinkle with salt, around 1/2 teaspoon to 1 cup or so, depending on your preference. Bake in the oven preheated until the biscuits have puffed up and lightly golden brown, about 20 to 24 minutes. Remove them from the range and place them in a bowl to cool.

Prepare the Lobster Gravy:

1. In an oven-proof skillet on medium heat. Add flour and stir frequently until the flour is pale golden, approximately 2 minutes. Transfer the mixture to an unassuming bowl, and set the roux aside.
2. Cook lobsters in a large pot of salted and boiling water in two batches until the tail meat is opaque and firm for 12 to 18 minutes for each set. Remove lobsters from the water. Allow to stand until it is sufficiently extraordinary to handle, approximately 10 minutes. Split lobster shells and remove the meat from claws and tails using a mallet and kitchen shears. Cut the lobster meat into small pieces and then transfer it to a large bowl, cover, and refrigerate until you are ready to use. Save all shells and discard the gills.
3. Make oil in an additional large pot on medium-high. Add lobster shells to the pot; cook, stirring frequently, until nicely browned, about 6 minutes. Add onion, fennel, celery, and carrots. Cook, stirring frequently, until the vegetables are slightly caramelized, around 15 minutes. Add tomato paste and go often until the color turns dark red, around 2 minutes. Pour in the wine, stirring to scrape any brown bits accumulated in the bottom of the pot. Cook in a quiet, uninhibited manner until the wine is reduced to half, approximately 5 minutes. Add the broth, paprika star anise, cayenne, and the roux. Whisk until the roux is incorporated. Bring to a boil over medium-high. Reduce heat to medium; simmer, stirring often, for about 1 hour.
4. Pour the lobster sauce into a strainer and a large heatproof bowl. Take out the solids and return the sauce to the pot. Please bring it to a boil on medium-high. Cook, stirring frequently, until a sauce consistency is reached and covers the spoon’s back, approximately 10 minutes. Mix cold butter into the sauce. Add the lobster meat that you have reserved, and then bring to a boil on medium. Let it simmer, unaffected, until the meat is cooked through, approximately 5 minutes. Stir in salt.

Prepare the Turmeric-Poached Eggs:

1. Bring water to a boil in a medium saucepan over medium. Mix in the vinegar and turmeric. Crack each egg into an individual bowl. One egg at a time. One time, gently drop eggs into the boiling water. Cook eggs until the whites are set but the yolks are still runny, about 3 to 4 minutes.
2. With a slotted spoon, place eggs on an unlined dish with paper towels to absorb any water. Eggs can be covered with plastic wrap and stored at room temperature for up to 1 hour or covered and kept in the refrigerator for a maximum of 1 day (reheat in boiling water until warm, approximately one minute).

Assemble the Plate:

1. Slice Chive Biscuits in the horizontal direction to cut them in. Distribute biscuits evenly and cut side up between six plates. Layer them evenly with lobster gravy and turmeric-poached Eggs. Add black pepper and chives.