Lobster eggs benedict

Ingredients

• 2 English muffins
• 1 lobster tail
• 4 eggs (2 of them separated)
• 1 pinch cayenne pepper
• 1/4 tsp dijon mustard
• 1 tbsp lemon juice (or lime )
• 4 tbsp unsalted butter

Instructions

1. 1

   Slice the muffins in half to give you two rounds and get grill ready to toast, if using grill. Heat a pot of water for poaching your eggs.

2. 2

   Break up the lobster tail into small pieces. The next few steps are all done at the same time, so be aware!

3. 3

   To make the Hollandaise sauce, put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.

4. 4

   Alongside, poach your two whole eggs and the leftover whites in slightly salted water until the yolks are still slightly soft.

5. 5

   As the eggs are almost ready, toast your muffins and melt the butter.

6. 6

   Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.

7. 7

   Serve it all up - on each plate place two muffin slices, top with lobster then with the egg on top. Drizzle hollandaise sauce over the top.