Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Preheat the oven to 350°.

Grease a rimmed heavy-duty half-sheet pan with butter or vegetable oil, then line with parchment paper and grease the parchment, making sure to press it flat to the surface of the pan. Leave at least an inch overhang.

In a blender, mix the eggs, 2 cups of cream, and ½ teaspoon salt on high speed for 4 to 5 seconds. Pour the mixture into the lined baking sheet. Bake until you begin to see the surface of the egg start to lightly brown, about 25–30 minutes. Remove and let cool.

While egg is cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. Add the cream cheese, Worcestershire sauce, the remaining 2 tablespoons of cream, lemon juice, and the remaining ½ teaspoon of salt and stir. When the cream cheese is thoroughly incorporated, add 3 tablespoons of butter, mix in and remove from heat. Let cool for a few minutes.

Dollop small amounts of the leek filling onto the egg. Using an offset spatula, carefully spread the mixture over the entire egg sponge, trying not to tear the egg as it is very delicate. Sprinkle Parmesan over the filling.

With the short edge of the pan closest to you using the parchment as a guide, roll the egg up onto itself (like a jelly roll) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment after rolling as it will help keep it moist. Cover the entire roll with aluminum foil and bake for another 20 minutes.

While the egg bakes, melt the remaining stick of butter in a pan with the sherry and cook for about 5 minutes, allowing much of the alcohol to burn off. Then add the lobster, lower the heat, and cover. Simmer for 3–4 minutes.

To serve, place a pile of fresh baby spinach on a plate. Slice the roulade into 6 slices, layer onto the spinach, and top with a couple spoonsful of the lobster butter. Garnish with fresh chives.