1-First, prepare the lobster: Cut down the length of the lobster tails, remove the meat, pat it dry, and season lightly with salt and pepper. Melt 1 cup of unsalted butter in a pan over medium heat, then poach the lobster in that butter over medium-low heat for about two minutes per side until it’s opaque and tender. Chop it into large pieces once it’s done.

2-Second, toast the English muffins: Split and toast your 4 English muffins until they’re golden brown, using a bit of butter for that extra flavor if you like.

3-Third, poach the eggs: Drain any excess watery whites from your 4 fresh eggs, then simmer water gently and cook each egg for two minutes and forty-five seconds to get that perfect runny yolk.

4-Fourth, make the hollandaise sauce: Blend 3 egg yolks with 1 tablespoon lemon juice until lightened, then slowly drizzle in the hot melted butter while blending until it’s smooth and thick. Season it to taste with kosher salt, freshly cracked pepper, and a dash of cayenne pepper.

5-Fifth, assemble the dish: Place the chopped lobster meat on the toasted English muffin halves, top with a poached egg, pour the hollandaise sauce over it, and garnish with fresh herbs or sliced green onions.

6-Finally, serve immediately: This ensures the best taste and texture, with everything warm and ready to enjoy.