Directions
- 1Season the ribeye steak with salt and pepper. Place it into a vacuum sealed bag with thyme and rosemary sprigs.
- 2Vacuum seal the bag and place it into a 135°F sous vide.
- 3Debone a Cornish game hen and brush with oil.
- 4Break up the shell of one lobster tail and cover with vegetable oil. Blend until smooth and simmer for 45 minutes.
- 5Strain the mixture and set aside.
- 6In a separate bowl, whisk together 3 egg yolks with lemon juice until combined.
- 7Once the lobster oil is cooled, drizzle it gently down the side of the cup until it settles on top. Blend on high speed until creamy.
- 8Place the deboned hen on a baking sheet and broil for about 10 minutes until browned and cooked through.
- 9Slice up a loaf of bread and toast using a culinary torch.
- 10Spread cream cheese on both sides of the bread.
- 11Shingle dill pickles on one side of the bread. Sprinkle fresh dill on the other side.
- 12Add chopped hard boiled eggs to one side.
- 13Layer the broiled Cornish game hen on top of the eggs.
- 14Top with thinly sliced cucumbers and sweet yellow onions.
- 15Add sliced roma tomatoes.
- 16Sear the sous vide steak with the culinary torch.
- 17Place the steak on top of the other ingredients. Season with salt.
- 18Top with lobster aioli and bacon.
- 19Top with the other half of the bread. Cut in half and serve.
Ingredients
- 1 boneless ribeye steak
- 1 pinch salt
- 1 pinch pepper
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 cornish game hen
- 1 lobster tail
- 1 cup vegetable oil
- 3 egg yolks
- 1 lemon
- 0.5 pound bacon
- 5 slices dill pickles
- 1 handful fresh dill
- 2 hard boiled eggs
- 2 slices cucumber
- 1 sweet yellow onion
- 2 slices roma tomato
- 1 cup cream cheese
- 1 loaf bread
Equipment
knifescissorsvacuum sealersous videtongsblenderimmersion blenderstrainerbasting brushbaking sheetbroilerculinary butane torch
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