Lobster Eggs Benedict

First, make the hollandaise. Melt the butter in a small saucepan. As the milk solids rise to the top, skim them off with a spoon or strainer. Pour the remaining clarified butter into a measuring cup, leaving any solids behind.

In a heatproof mixing bowl, whisk together the egg yolks, water, and lemon juice.

Create a double boiler by placing the mixing bowl over a saucepan with about an inch of simmering water. The bottom of the bowl should not touch the water.

Whisk the egg mixture constantly over the simmering water. Slowly drizzle in the clarified butter while whisking continuously until the sauce emulsifies and thickens. Remove from heat and set aside.

To poach the eggs, bring a larger pot of water to a simmer. Add a splash of white wine vinegar to the water.

For cleaner poached eggs, crack each egg into a fine-mesh strainer over a small bowl to drain off the thin, loose egg whites. Then, transfer each egg into its own separate small bowl.

Using a spoon, create a gentle vortex in the simmering water. Carefully slide one egg into the center of the vortex. Cook for 3 minutes for a runny yolk.

Carefully remove the poached egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the second egg.

In the saucepan used to melt the butter, gently warm the chopped lobster meat with any remaining melted butter.

Tear an English muffin in half and toast until golden brown.

To assemble, place the toasted English muffin halves on a plate. Top each half with a generous portion of the warmed lobster meat.

Carefully place a poached egg on top of the lobster on each muffin half.

Generously spoon the hollandaise sauce over each egg.

Garnish with freshly chopped chives and extra pieces of lobster, if desired. Serve immediately.