- Hollandaise Sauce
- 2lb lobster (cooked)
- 8 Eggs
- 4 English Muffins
- Salt & Pepper to taste
- Chives (diced)
Make the Hollandaise Sauce.
Remove the meat from the lobster and put aside.
*Poach the eggs: Fill a pan with water and bring it’s temperature to the point right before it would simmer. Crack the egg into a small dish so you can gently slide it into the water when ready. Create a whirlpool in the water and gently drop the egg directly in the center. Let cook for 3-4 minutes then remove to a paper towel (using a slotted spoon).
*For more detailed instructions on poaching an egg see this great tutorial from smitten kitchen.
While the eggs are poaching open the English Muffins using a fork (to preserve the "nooks and crannies") then toast and butter them.
Place the poached egg on top of the English Muffin then top with lobster meat and spoon your hollandaise sauce over it. Garnish with the diced chives.