b"recipe cornerBY CHEF DERRICK FOX Runner-up in MasterChef Season 6, Derrick Fox, The Rock and Roll Chef, is a professional drummer turned chef. The Los Angeles-based chef is known for his California fusion cuisine. Lobster Benedict with Squid Ink Hollandaise on Avocado ToastYIELD:4 POACHED EGGS: saut pan over medium-lowPOACHED EGGS8 eggs heat (to prevent overcooking)Once water is boiling, whisk EQUIPMENT 2 tablespoons distilled with fresh tarragon and threewater into a circular motion.Whip-It! Brand dispenser* white vinegar tablespoons of butter. LightlyCarefully drop eggs into theWhip-It! Elite cream chargers* poach. When almost all the wayfunnel, then place in water. DropWhip-It! Funnel & Strainer* METHOD cooked, remove pan from heat,heat to low simmer. RemoveSmall sauce pot Boil pot of water. While itsand set aside with lobster ineggs once poached. Large potcoming to a boil: the pan until ready to plate. TheBlenderDice chives. residual heat will keep the lobsterTO ASSEMBLE: Small saut pan Dice serrano chile. warm and cooked to perfection.Put two tiny dollops of avocado Separate 3 egg yolks under each piece of toast so they INGREDIENTS (for hollandaise sauce). AVOCADO TOAST dont slide. Spread smashedWe're Here For You!HOLLANDAISE SAUCE: Crack 2 whole eggs, perScoop avocado into a bowl. Addavocado on top of each piece of 1cups butter serving, into a dish withoutdiced serrano chile, salt andtoast, and then place the pieces 3 egg yolks breaking yolks (for poaching). lemon juice. Smash in bowl.of lobster into the avocado to 1 tablespoon squid ink Cut brioche into thick slicesmake a well for each egg. Place 1 tablespoon rice wine vinegar POACHED LOBSTER and toast. If desired, cut intopoached egg into each wellStay Connected. Stay Informed.Juice oflemon Salt water. Once boiling, blanchcircles with ring mold. of lobster. In a deli container Salt to taste lobster tails for one minute. Set aside for assembly. or container with high walls, Remove each lobster tailgently release your squid ink LOBSTER: from water and, with a towel,HOLLANDAISE SAUCE hollandaise. You dont want toNow more than ever, staying connected with your catering & events community is crucial. 4 lobster tails deshell the lobster tail. Grip yourMelt 1sticks butter. spray it directly to avoid breakingNACE membership gives you access to essential resources and a community of catering and 2 sprigs tarragon hands around the round partBlend 3 egg yolks, squid ink,open your poached eggs. Spoonevent professionals to help you find solutions to the challenges we're all currently facing. 3 tablespoons butter of the shell, squeezing the taillemon juice and rice wine vinegar. the hollandaise on top of the Salt to taste toward the belly until you hear aSalt to taste. With the blendereggs. Garnish with chives. crunch. Then grip your fingerson low speed, slowly pour AVOCADO TOAST: around the edges of the shell,melted butter and blend into*To purchase Whip-It! Stainless 8 slices brioche place your thumbs in the centeregg yolks. Strain sauce throughSteel dispenser, Whip-It! 2 avocados of the round of the shell, andyour Whip-It! Funnel into yourElite cream chargers and 2 tablespoons lemon juice pull sides back to release theWhip-It! Brand dispenser.Whip-It! Funnel & Strainer, visit 1 diced serrano chile meat. Discard shell. Charge with one Whip-It! Elitewhipitbrand.com.1 teaspoon salt (add more toChop lobster tail meat intocharger, and shake as the chargewww.nace.net/jointaste, if needed) large chunks, and saut in smallenters the dispenser. 54 CATERING MAGAZINE cateringmagazine.com"