Lobster Eggs Benedict

A luxurious twist on a classic breakfast dish, featuring tender lobster and a rich hollandaise sauce.

Ingredients - Serves 4

To make the hollandaise sauce, whisk together the egg yolks, lemon juice, and a pinch of salt in a heatproof bowl.
Set the bowl over a saucepan of simmering water (the bowl should not touch the water) and continue to whisk until the mixture is thick enough to coat the back of a spoon.
Gradually add the melted butter, whisking constantly, until the sauce is thick and creamy. Add the cayenne pepper and adjust the seasoning as needed. Keep the sauce warm.
To assemble the eggs Benedict, place the toasted English muffins on serving plates and top each one with a generous amount of lobster meat.
Place a poached egg on top of the lobster and spoon over some of the hollandaise sauce.
Serve immediately, garnished with a sprinkle of cayenne pepper if desired.