New England Eggs Benedict

1. First Prepare your Hollandaise sauce and set aside- you will want to reheat this slightly right before use and if it is too thick you can add a bit of lemon juice or milk/cream to it to thin it out while reheating.

2. Heat a large deep skillet -3/4 full with water on medium high heat.

3. Add a splash of vinegar (optional-this does help firm up the egg) and bring to a simmer. Then turn down the heat to low- you don't want a boil at this point and give the water a swirl with a spoon.

4. Then, one at a time, gently break an egg into a small dish and slowly slip the egg into the skillet or pan, being careful not to over-crowd the eggs.

5. With eggs around the edge of the skillet/pan, repeat the process with remaining eggs.

6. Cook until eggs are set (about 3 minutes), stirring occasionally with a slotted spoon to rotate them very carefully for about 3 minutes.(You will want to make sure not to break the yolks.)

7. When your eggs are set, remove them from the heat, then carefully remove each egg from pan with a large slotted spoon and place each one onto a plate lined with a paper towel to absorb excess moisture.

8. Lightly toast your brioche and set aside. If you use larger buns, you may want to cut the edges off into a square shape for smaller pieces of toast. (At this point you can either butter them or leave them as is, but I find that the butter can be too heavy with the sauce but you can do as you like.)

Assembly

1. Place 2 open halves of the toasted brioche or muffins on 2 serving plates.

2. Next, place 1 generous spoonful of fresh lobster on each brioche half, and squeeze a few drops of fresh lemon juice over the lobster.

3. Carefully place 1 poached egg on top of each stack using a spoon.

4. Pour a generous spoonful or two of warm Hollandaise Sauce on top of each stack.

5. Sprinkle a few dashes of Tabasco or hot sauce (or 1-2 pinches of Paprika), and chopped chives or parsley over the sauce. 

6. Sprinkle with salt & pepper to taste and serve immediately.