California Lobster Benedict

Place the lobster tails in the boiling water for 8-10 minutes. Keep pot of boiling water on for other steps.

Remove lobster tails from heat and cut the shells lengthwise to help pull the meat out in one piece.

Cut each tailpiece in half-lengthwise and toss into a bowl with half the butter (2 tbsp). Mix till butter is melted and they are coated.

In a steel bowl place 2 egg yolks and whisk over the boiling pot of water. Reduce the heat to medium while making sauce.

Add the vinegar and whisk for about 1 min.

Add the butter and whisk for another 2 min.

Once the sauce begins to thicken, add the lemon juice from the lemon wedge and mix. Remove from heat.

In the boiling lobster water, crack eggs into the water.

Using a slotted spoon to gently turn them once a minute for about 3 to 4 min or until cooked to liking.

Using the slotted spoon, remove the eggs and lightly pat them with a paper towel to remove excess water.

Cut muffins and toast.

Place 1 half of the toasted muffin on each plate.

Combine the arugula and kale and place on top of the muffin.

Place 1 half of the lobster tail on top of greens on each muffin.

Place poached egg onto lobster.

Evenly distribute the hollandaise sauce over all 4 dishes. Top with chopped green onion and garnish with some chive stems.