Lobster Eggs Benedict

Hollandaise Sauce: In small saucepan, bring wine, lemon juice, vinegar, shallot, peppercorns and bay leaf to simmer over medium heat; simmer until reduced to about 1/4 cup (50 mL).

Strain into heatproof bowl to make 2 tbsp (25 mL), pressing then discarding solids. Whisk in egg yolks. Place bowl over saucepan of hot (not boiling) water; cook, whisking, until thickened and pale yellow, about 4 minutes. Remove from heat; whisk in butter, 2 tbsp (25 mL) at a time, then salt. Keep warm over just hot water; whisk in up to 2 tbsp (25 mL) water to loosen before serving if necessary.

Meanwhile, in saucepan or microwaveable container, warm lobster and tarragon over low heat or on high for 1 minute.

Meanwhile, pour enough boiling water into large skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break eggs, 1 at a time, into small dish and gently slip into water. Poach to desired doneness, about 3 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

Meanwhile, cut muffins horizontally in half and toast. Place 2 halves, cut side up, on each plate. Top each half with lobster, poached egg and Hollandaise Sauce.