• Prepare Hollandaise sauce: whisk egg yolks in small microwave-safe bowl. Add lemon juice and sugar; whisk to combine. Melt butter; add to yolk mixture while whisking constantly. Microwave on Medium-High (70% power) for 20 seconds; whisk mixture. Microwave for another 15 seconds; whisk again. Sauce will thicken and turn pale yellow. Cover to keep warm.
• Bring 3 inches (8 cm) of cold water to boil. Add vinegar, if desired. Lower heat to reduce water to simmer. One at a time, break each egg into a small dish and gently slip egg into simmering water. Cook until yolks are done as desired, about 3 minutes for soft yolks.
• Meanwhile, split English muffins and toast. Divide lobster meat over four English muffin halves.
• Remove eggs from water with slotted spoon. Place on paper towel briefly to remove excess water. Set eggs on top of lobster. Spoon about 2 tbsp (30 mL) Hollandaise sauce over each egg.
• Whisk egg yolks in small microwave-safe bowl. Add lemon juice and sugar; whisk to combine. Melt butter; add to yolk mixture while whisking constantly. Microwave on Medium-High (70% power) for 20 seconds; whisk mixture. Microwave for another 15 seconds; whisk again. Sauce will thicken and turn pale yellow.

Notes

• For poached eggs with a compact shape, use fresh eggs and poach in simmering, not boiling, water. Adding vinegar to the poaching water can help to keep the eggs compact.
• If overcooked, Hollandaise sauce can curdle. If this happens, gradually whisk curdled sauce into 2 tsp (10 mL) hot water.