Toast the English muffins and place 2 halves on a plate.
Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half.
Sauté the Maine lobster in 1 tablespoon of butter until it is heated, and portion on top of the English muffins. Top each muffin half with a poached egg, and dollop the Hollandaise Sauce (recipe below) on top.
Ingredients
1 lb Bay Winds® Lobster, Maine, cooked
1 tbsp Nature's Best Dairy® Butter
8 Nature's Best Dairy® Egg(s), poached
4 Heritage Ovens® English Muffin(s), split in half and toasted
12 spears Peak Fresh Produce® Asparagus, steamed until just tender
