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1 cup dry white wine, such as sauvignon blanc

¼ cup sliced shallots

2 tablespoons champagne vinegar

1 tablespoon Dijon mustard

Zest from 1 lemon, plus 2 tablespoons juice

2 sprigs fresh thyme

1 bay leaf

¼ cup heavy cream

1 cup (8 ounces) cold unsalted butter, cut in cubes

Pinch sea salt

2 slices Portuguese bread, or any other freshly baked bread

¼ cup unsalted butter

2 tablespoons fresh lemon juice (from 1 lemon)

1½ cups fresh cooked lobster meat, cut in bite-size pieces

2 poached eggs

1 tablespoon minced fresh chives

For the Dijon beurre blanc: Combine the white wine, shallots, vinegar, mustard, lemon zest, thyme, and bay leaf in a small, nonreactive saucepan over high heat. Bring to a boil, then reduce heat to low and simmer until reduced to ¼ cup. Raise the heat to medium and add the cream, simmering until reduced by half; the liquid should be thick enough to coat the back of a spoon. Begin adding the cubed butter, one piece at a time, whisking constantly. Add each piece just before the last piece has completely melted, until all the butter is incorporated. Remove from heat and whisk in the lemon juice and salt. Strain the sauce into a clean saucepan and keep warm until serving time.

To assemble the dish: Grill or toast the bread and divide between two serving plates. Heat the butter and lemon juice in a sauté pan and add the lobster meat, stirring to heat through. Spoon the lobster over the toasted bread. Top with the poached eggs and a spoonful of Dijon beurre blanc. Garnish with chives and serve with home fries or field greens.

Try one of the Cafe’s signature drinks for your brunch.

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