Lobster Eggs Benedict

Ingredients

For Lobster

• 4 lobster tails or 1-1 1/2 lb lobster
• 4 tablespoons butter (1/2 stick)
• 3 cups champagne or sparkling wine

For Hollandaise Sauce

• 1/2 cup melted butter (1 stick)
• 3 egg yolks
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon salt
• 1 pinch dry mustard or cayenne pepper
• 2 English muffins, split

For poached eggs

• 4 eggs
• 1 teaspoon vinegar, any type
• 1 teaspoon salt
• 1 small bunch arugula, washed
• caviar, garnish (optional)
• chives, garnish (optional)

Directions

1. 1

   Bring 1 inch of water to a boil in a large covered pot. Plunge the lobster into the pot, cover, allow water to return to a boil, and cook for 8 to 10 minutes.

2. 2

   Remove the lobster, and let it sit until cool enough to handle. Remove the meat from the shells.

3. 3

   Melt the butter in a medium saucepan over low heat, then add the champagne, and simmer for 1 minute.

4. 4

   Turn off the heat, add the lobster, and let it sit while you prepare the rest of the meal.

5. 5

   To prepare the hollandaise sauce, melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.

6. 6

   Combine the egg yolks, lemon juice, salt, and dry mustard or cayenne pinch in a blender. Pulse and drizzle in the butter. The mixture will begin to thicken. If the sauce is too thick, add a few drops of warm water. Taste and adjust the seasoning . Transfer the sauce to a container nesting in ab olw of hot water to keep it warm while you continue.

7. 7

   Toast the English muffins, and keep them warm.

8. 8

   To poach the eggs, heat 2 to 3 inches of water in a deep, small skillet until almost boiling. Add the vinegar and salt. Crack the eggs into 2 smalls cups and carefully slide on at a time into the simmering water. Reduce the heat if necessary, to keep the water just below a simmer. At this point, cover the pan or begin to spoon water over the tops of the eggs. cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove the eggs with a slotted spoon and press against a paper towel to drain any excess water.

9. 9

   To assemble, place each English muffin half on a plate. Then, top with arugula, lobester meat, and then a poached egg. Top each half with 4 tbs of the hollandaise, and serve immediately. if you're inclined, garnish with Ossetra or Servuga caviar, or simple chives.