Lobster Benedict

In a double boiler over medium-high heat, vigorously whisk together eggs, water, and lemon juice. Whisk butter in gradually, beating constantly. Cook over hot (not boiling) water to make a hollandaise sauce.

When hollandaise sauce thickens, remove from heat. Whisk in salt and pepper. Set sauce aside.

Toast English muffins until golden brown.

Meanwhile, in a medium-size saucepan, bring 1 inch water to a fast simmer.

Crack eggs and slip them slowly into water. Cover and cook 3-5 minutes. Add lobster tails during the last minute of cooking.

Place toasted English muffins on plates and add a slice of lobster tail on top of each serving.

Remove eggs from water and place one on top of each lobster-tail half. Spoon hollandaise over each portion.

Garnish with fresh fruit, and serve.