Butter-Poached Lobster:

1. Bring a large pot of salted water to a boil. Carefully lower in the whole lobster, headfirst, and cook uncovered for 6 to 7 minutes—just enough to par-cook it. Transfer immediately to an ice bath to stop the cooking.
2. Once cooled, remove the meat from the tail, claws, and knuckles. Take your time here—good lobster deserves a little care. Discard the shells or save them for stock.
3. In a medium saucepan, melt the butter over low heat. You want it warm and glossy, not sizzling. Add the lobster meat and gently poach for 5 to 6 minutes, turning occasionally, until the meat is fully opaque and tender. It should feel like the butter is giving it a hug—not a sear.
4. Lift the lobster from the butter and set it on a cutting board. Chop into large, rustic pieces. Reserve the poaching butter for your hollandaise

Champagne Hollandaise:

In a small saucepan, combine 2 tablespoons Champagne vinegar, 2 tablespoons cold water, and 1/4 teaspoon salt. Bring to a boil and reduce by half. Remove from heat and stir in 1 tablespoon cold water.

Over very low heat, whisk in the egg yolks, stirring constantly for about 1 minute until thickened. Slowly whisk in the reserved lobster butter (or fresh butter), one tablespoon at a time, until fully emulsified.

Remove from heat and stir in the lemon juice, cayenne pepper, and additional salt and pepper to taste. If the sauce is too thick, whisk in a little warm water to adjust consistency.

Poached Eggs:

Bring a 12-inch sauté pan filled with 3 inches of water to a gentle simmer.

Crack each egg into a small sieve to remove watery albumin, then transfer to individual small bowls.

Gently slide the eggs into the simmering water and poach for 2 minutes and 45 seconds. Use a slotted spoon to remove the eggs and set them on a paper towel-lined plate.

To Assemble:

Place two English muffin halves, cut side up, on each plate.

Top each muffin half with a generous portion of butter-poached lobster. Place a poached egg on top of the lobster.

Drizzle the Champagne Hollandaise over the eggs, letting it cascade over the lobster and muffins.

Garnish with fresh herbs like dill, chives, or green onions.

If you’re celebrating something special, a generous dollop of Beluga or Ossetra caviar wouldn’t hurt! It’s indulgent, sophisticated, and downright fabulous.

Serve immediately—because this dish waits for no one.