poached eggs

1. Fill a large saucepan with a few inches of water and bring to a bare simmer. Add a splash of vinegar (helps keep the eggs compact).
2. Crack an egg into a small bowl. Slowly stir the simmering water to create a gentle whirlpool (this will help wrap the white around the egg yolk) and gently slip the egg into the center of the whirlpool. Create another whirlpool and add a second egg. Cook for 3 1/2 minutes for a firm white and runny yolk, or longer for a more firm yolk. Watch the temperature to maintain a bare simmer; too many bubbles will disrupt the shape of the egg.
3. Transfer poached eggs t0 a shallow dish filled with warm water. This will keep the eggs warm without overcooking them. Continue poaching remaining four eggs.

hollandaise sauce

1. In a 2-cup (or larger) glass measuring cup, combine the egg yolks, lemon juice, 1/4 teaspoon salt and pepper and blend with an immersion blender until thick, frothy and lightened in color, about 30 seconds. Alternatively, use a stand blender.
2. Melt the butter, covered in the microwave or in a small pot on the stove, until very hot.
3. With the immersion blender running, slowly stream the hot butter into the egg yolks until it’s fully combined. Blend a few extra seconds to make sure the sauce is thick and the butter is fully blended in. Taste and adjust seasoning if needed; set aside while you warm the lobster.

brown butter lobster benedict

1. Melt butter in a large skillet over medium heat. Cook butter, stirring every so often, as it foams, sputters and just begins to brown and smell nutty. Remove from heat and stir in lobster meat and a pinch of salt.
2. Meanwhile, toast the english muffins.
3. To assemble lobster benedicts, place two toasted english muffin halves on a plate and top with some arugula (if using). Spoon lobster meat on top. Drain eggs on paper towel lined plate, gently pat dry and place on top of lobster meat. Drizzle with hollandaise sauce and garnish with chives. Serve immediately.