Fill a pot with salted water and bring it to a boil. Once boiling, add the lobster tails, cooking them for about one minute per ounce until they’re bright red and fragrant.

Transfer the lobster to a bowl of ice water to cool, then remove the meat and slice it into elegant medallions.

In a bowl, blend the egg yolks with lemon juice until the color lightens.

Gradually stream in the melted butter while continuously whisking until the mixture thickens to a creamy consistency.

Add the Cajun seasoning, a pinch of cayenne, and salt to taste, then keep the sauce warm to maintain its silky texture.

Bring another pot of water to a simmer and add the white vinegar.

Swirl the water gently and crack the eggs into the center of the whirlpool, allowing them to poach for 3 to 4 minutes until the whites are set but the yolks remain runny.

Drain the eggs on paper towels to remove excess moisture.

Toast the English muffin halves until golden brown.

On each muffin half, layer fresh arugula or spinach, lobster medallions, and a perfectly poached egg.

Generously spoon the Cajun hollandaise over the top, and add a sprinkle of chopped chives, smoked paprika, or cayenne. For an added touch of elegance, finish with microgreens if you like!