📖 Instructions

1. Prepare the Hollandaise Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks, lemon juice, and a pinch of salt. Make sure the bowl doesn't touch the water.
2. Continuously whisk the mixture until it becomes pale, thick, and doubled in volume. This usually takes about 5-7 minutes. Be patient; the key is gentle heat.
3. Remove the bowl from the heat and slowly drizzle in the melted butter, whisking constantly until the sauce is smooth, creamy, and emulsified. Season with salt, pepper, and a pinch of cayenne pepper to taste. If the sauce is too thick, add a teaspoon of warm water at a time until it reaches your desired consistency. Keep warm.
4. Poach the Eggs: Fill a large saucepan with about 3 inches of water and bring it to a simmer. Add a tablespoon of white vinegar to the water; this helps the eggs hold their shape.
5. Crack each egg into a small bowl or ramekin. Gently create a whirlpool in the simmering water with a spoon, then carefully slide each egg into the center of the whirlpool.
6. Cook the eggs for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Use a slotted spoon to carefully remove the eggs from the water and place them on a plate lined with paper towels to drain.
7. Toast the English Muffins: Split the English muffins in half and toast them until golden brown and crispy.
8. Sauté the Lobster: In a skillet over medium heat, melt a tablespoon of butter. Add the cooked lobster meat and sauté for 2-3 minutes, until heated through and lightly browned. Season with salt and pepper.
9. Assemble the Benedicts: Place the toasted English muffin halves on serving plates. Top each half with the sautéed lobster meat.
10. Carefully place a poached egg on top of the lobster. Generously spoon the warm hollandaise sauce over each egg.
11. Garnish with fresh chives or parsley, and a sprinkle of paprika, if desired. Serve immediately, while the eggs are warm and the hollandaise is luscious.