Egg Roulade with Leeks, Parmesan, Lobster and Sherry Butter

6

8 eggs

2 cups plus 2 tablespoons heavy cream

1 teaspoon salt

2 tablespoons extra virgin olive oil

3 large leeks, washed and thinly sliced

one (8-ounce) package cream cheese

1 teaspoon Worcestershire sauce

juice from 1/4 lemon

1 stick plus 3 tablespoons butter

1 1/2 cups shredded Parmesan cheese

1/2 cup medium dry sherry

16 ounces fresh, cooked lobster meat, cut into small chunks

one (10-ounce) package baby spinach, washed and dried

fresh chopped chives, for garnish

fresh cracked pepper

Preheat the oven to 350 degrees.


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


In a blender, mix the eggs, 2 cups of cream, and 1/2 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 cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. When soft, add the cream cheese, Worcestershire sauce, the remaining 2 tablespoons of cream, lemon juice, and the remaining 1/2 teaspoon of salt and stir. When the cream cheese is thoroughly incorporated, add three 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 the 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 cake) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment left after rolling as it will help keep the egg moist. Cover the entire roll with aluminum foil and bake for another 20 minutes.


While baking, 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 of spoonfuls of the lobster butter. Garnish with fresh chives.

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