Yield:  4 servings

Ingredients	Quantities
Raw Lobster Claw Meat	1 lb (454 g)
English Muffins, cut in half and toasted	4
Eggs	8
Clarified Butter, melted	2 cups (500 ml)
Egg Yolks	1-2
Orange, zested and ½ juiced	1
White Wine Vinegar, for poaching	1 Tbsp (15 ml)
Fresh Tarragon, chopped	1 tsp (5 ml)
Cracked Black Pepper	to taste

Method

• In a stainless steel bowl set over a pot of simmering water; whisk the egg yolks with the orange zest and juice, until pale yellow in color.
• Remove from heat and season with salt and pepper.
• Slowly whisk in 1 cup clarified butter in a steady stream until incorporated.
• Fold in tarragon and keep warm until ready to serve.
• In a shallow pot of simmering water, add 1 tbsp vinegar.
• Gently crack eggs into water ensuring the yolks stay together.
• Poach for 3 to 5 minutes or until egg yolks have reached desired doneness.
• Poach lobster claws in remaining 1 cup clarified butter for 3-4 minutes at approximately 165° F (75° C).

Method for Serving

• Place toasted English muffins onto a plate.
• Top with four lobster claws then one poached egg per muffin.
• Top with Maltaise sauce and serve with fresh fruit, hash browns or your favorite breakfast side dish.

Chef’s Tip:

• The vinegar helps to coagulate the egg whites which results in a better looking final product.  The vinegar will not change the flavor of the eggs.
• If the Maltaise sauce is too thick, whisk in more orange juice until desired consistency is reached.

Recipe courtesy of Gourmet Chef Packers