Elegant Eggs With Lobster

Chef Kerry Heffernan is no stranger to The Saturday Early Show. This time, he is taking the Chef on a Shoestring challenge, offering an accessible and sophisticated menu for four people with a budget of just $40.

Chef Heffernan combines his classic French training with his passion for seasonal ingredients, resulting in a very modern American menu at his restaurant, Eleven Madison Park, located in New York City.

For March 5, he offers the following menu:

Glazed Fillets of Pink Grapefruit with Rosemary
Semolina Golden Raisin French Toast
Poached Eggs with Lobster, Potato Hash, and Béarnaise Sauce

The following are his recipes:

Glazed Fillets Of Pink Grapefruit With Rosemary

Ingredients:
2 pink grapefruits
6 Tablespoons turbinado sugar
2 sprigs rosemary, finely minced
Pinch of fine sea salt

Method:

1. Pre-heat oven to broiler setting.
2. Segment grapefruit by cutting away the peel and white pith; cut and lift out segments. Place the segments on a paper towel until ready to use.
3. Lay grapefruit sections on a non-stick cookie sheet.
4. Over the top of each group of grapefruit, very evenly sprinkle with sugar, rosemary, and a tiny pinch of fine salt.
5. The grapefruit will require two to three minutes in the broiler. Pay close attention, to avoid burning.
6. Serve on a platter. Let everyone help themselves.

Ingredients:
1 small loaf semolina golden raisin bread sliced on a bias into 4 pieces
2 eggs
1/2 cup milk
1/2 cup turbinado sugar
6 Tablespoons whipped butter
1 pint blueberries, washed and dried
1 blood orange, segmented
3 Tablespoons water

Method:

1. In a bowl, beat eggs with a whisk, then combine with milk and 2 Tablespoons of turbinado sugar.
2. In a small bowl, place two slices of bread and half of the egg mixture together. Let soak approximately one or two minutes, then remove and repeat with the remaining slices of bread and milk.
   
3. Heat a 10-inch non-stick pan until medium hot, using medium heat. Then add 1 tablespoon of butter, let the butter melt and then add the soaked bread. Cook in batches if necessary. Don't crowd the pan. Add more butter if necessary. Cook until nicely browned on both sides, repeat as necessary. Keep bread warm by placing the bread slices on a warmed platter.
4. In a small sauce pot, combine the remaining sugar, the blueberries, a pinch of salt, and 3 Tablespoons of water. Using medium heat, cook 5 minutes to soften the fruit completely. The fruit will start to "pop." Reserve in a warm place until ready to use.
5. Assemble by smearing each warm slice with 1 Tablespoon of remaining butter and drizzling blueberry compote over the top. Serve some segmented blood oranges along side of each toast.

Ingredients:
8 eggs
3 egg yolks
1 1 1/4 lb. lobster
2 medium Yukon gold potatoes, boiled, cooled, diced small
1 large leek, rinsed, diced into 1/2-inch pieces, scraps reserved
1 fennel, washed, bulb diced into 1/2-inch pieces, scraps reserved
1 bunch tarragon, leaves and stems separated (leaves minced fine, reserve stems)
1 cup plus 2 Tablespoons unsalted butter
1 cup heavy cream
1 small shallot, minced
2 Tablespoons tomato paste
3 Tablespoons olive oil
Juice of one Meyer lemon (regular lemon is fine)
4 cloves garlic, minced
2 dried bay leaves
1 Teaspoon black peppercorns
Salt and freshly ground black pepper to taste
3 Tablespoons vinegar

Method:

1. Remove claws and tail from lobster, reserve body.
2. Fill a two-quart sauce pot halfway with water. Bring to a boil. Add two bay leaves and season well with salt and whole peppercorns.
3. Then add the claws first, simmer for two minutes, then add the tail and simmer an additional seven minutes. Remove the claws and tails from the water. Let them rest until they come to room temperature.
4. Then remove shells, and chop the lobster meat into 1/2-inch pieces.
5. With a large chef's knife, carefully chop the lobster body into 1-inch pieces (with the shell on) beginning at the open cavity which was left when removing the tail. Set aside.
6. Heat a one quart saucepot until quite hot, then add 1 Tablespoon olive oil and lobster pieces. Stir at high heat until shells turn a bright red color.
7. Add tomato paste, tarragon stems, fennel scraps and leek scraps. Sauté for an additional minute. Stir to avoid burning.
8. Then add half of the chopped garlic, the heavy cream, and season with salt and pepper.
9. Bring mixture to a boil and then lower heat, and let simmer gently 12- 15 minutes.
10. Strain and reserve liquid in a warm place.
11. Heat a 10-inch non-stick skillet until hot. Add remaining olive oil, diced leeks and fennel. Season with salt and pepper, then sauté until just tender.
12. Add diced potatoes and sauté until well heated. Add remaining garlic and lobster meat from the claws and tail. Check seasoning. Season with salt and pepper if necessary. Then add your cream mixture. Cook until the mixture is absorbed. Reserve in a warm place.
13. Place a four-quart sauce pot 2/3 full of water. Using high heat, bring to a boil.
14. Meanwhile, melt butter in the microwave. Butter should be warm, 110 F, neither hot nor cold. Set aside.
15. In a small bowl, combine half of the lemon juice, two Tablespoons water, the tarragon leaves, shallot, salt and pepper to the egg yolks. Rapidly whisk this mixture over the simmering pot of water. The heat from the water will help thicken the mixture a bit.
16. Place egg mixture in a blender, blend at low speed. Add the melted butter in a slow, gradual stream until fully combined. Check seasoning. Add salt and pepper if necessary. Add the remaining lemon juice.
17. Add the vinegar to the simmering water.

    Chef's note: Add the vinegar immediately before you add your eggs; otherwise the vinegar will evaporate.

18. In the simmering water, poach eight eggs, perhaps 4 at a time as to avoid crowding the pot. You will leave them in the poaching liquid until whites are well set and yolk is thickened but still somewhat liquid, approximately 1 1/2 - 2 minutes.
19. Drain well on an absorbent paper towel and plate eggs while they are still hot.
20. Divide the hash mixtu