Create a bain marie by placing a mixing bowl over a large saucepan half filled with water. Bring to a simmer then take the heat down as far as you can whilst still having a gentle simmer.
Pop the egg yolks into the mixing bowl and whisk them.
Add the vinegar, still whisking, then the liquified butter. Add it slowly, in a thin drizzle, and keep whisking. When it has come together into a thick, unctuous sauce, add the lemon juice and whisk that through.
Season with a little salt and pepper and serve warm. Any leftovers can be popped in the fridge and served cold the next day.
Bring a pan of water to the boil. Add in the uncooked lobster tails and gently boil for 8-9 minutes. Remove with a slotted spoon and allow to drain on a coupe of sheets of kitchen paper.
Bring the pan of lobster water down to a simmer and crack in two very fresh eggs, or use a silicone poaching pod if you only have shop bought eggs available. Poach until cooked through. Remove with a slotted spoon and pat the underneath of the spoon with kitchen paper to remove all excess water.
Toast the English muffin and pop half on each plate.
Add a little rocket/arugula to each muffin half. You could substitute with avocado or just a little spread of salted butter.
Take a lobster tail and cut up the back with a pair of strong kitchen scissors. Pull the shell apart and remove the lobster tail. Pop in onto a chopping board and, using a sharp knife cut down the centre lengthways. Pop the two halves on one muffin.
Top the lobster tails with the poached eggs, then dollop on a tablespoon or so of the Hollandaise sauce. Serve immediately & enjoy!
Please enjoy my recipe! Jane | hedgecombers.com