1-Step 1: Prepare the Lobster Cut open the lobster tails with kitchen scissors, remove the meat, dry it, and season lightly with salt and pepper. Melt 1 cup (2 sticks) unsalted butter in a medium pan over medium heat, add the lobster meat, reduce heat to medium-low, and cook for about 2 minutes per side until it’s opaque. Once done, roughly chop the lobster meat for easy assembly later.

2-Step 2: Make the Hollandaise Sauce To create that silky sauce, blend 3 egg yolks with 1 tablespoon lemon juice until the color lightens. Slowly add the hot melted butter (about 1 cup or 2 sticks), blending on low until it thickens. Season with kosher salt, freshly cracked pepper, and a pinch of cayenne pepper, then add warm water if needed to get the right consistency.

3-Step 3: Poach the Eggs For picture-perfect eggs, drain excess watery egg whites through a fine sieve first. Poach them in gently simmering water for 2 minutes and 45 seconds, then remove with a slotted spoon and drain on paper towels to keep them from getting watery.

4-Step 4: Assemble and Serve Place the toasted English muffin halves cut side up on plates. Top each half with the chopped lobster meat, add a poached egg, pour the hollandaise sauce over each egg, and garnish with fresh herbs or sliced green onions. Serve right away for the best flavors and textures. If you’re new to poaching eggs, our guide in Devilled Eggs can offer extra tips for that runny yolk perfection.