Lobster Eggs Benedict

Directions

• Remove the meat from the lobster shells and give them a quick rinse. Season with salt, and set aside while you heat a pan over medium heat.
• Add 1 stick of butter to the pan and let melt. Add in the lobster tails and cook for 4 minutes, flip and cook for another 4 minutes. Add in the garlic and lemon zest and cook for an additional 2 minutes. Once done, set aside while you poach the eggs.
• Fill a pot with about 3 inches of water and bring to a gentle simmer. Meanwhile, crack each egg into a fine-mesh sieve to remove the loose whites, then transfer it to its own small bowl. Repeat for each egg.
• Once the water is simmering add in the 1 teaspoon of vinegar. Gently place the eggs into the pot of boiling water, about 4 at a time, and let poach for about 2 1/2-3 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel-lined plate.
• To make the hollandaise sauce, bring a pot of water to a gentle simmer. In a heatproof bowl (large enough to sit over the pot without touching the water), whisk together 3 egg yolks and 3 teaspoons of water. Place the bowl over the pot of simmering water and whisk until thickened about 5 minutes. Remove the bowl and slowly whisk in the clarified butter. Season with lemon juice, salt, and cayenne pepper.
• Toast and slice the English muffins. Top with lobster, poached eggs, and a generous spoonful of hollandaise sauce. Serve immediately and enjoy!