1. Fry sweet potato stacks or steam asparagus, set aside.
2. Cook lobster if not already done (we used pre-cooked lobster)
3. Cut tails in half and lay in a circle on top of stacks or stalks.
4. Keep warm (I pop them into the oven at 100F or whatever the lowest setting is).

Make Saffron Hollandaise Sauce. And set aside

Poached Eggs

1. In a large pot, bring water to a rolling boil (how much water depends on the size and shape of your pot, you want enough room they don’t stick to the bottom with not a crazy amount of wasted water.
2. Add vinegar, and stir.
3. Use the handle of your slotted spoon to stir the water in one direction until you create a gentle swirl or vortex (sounds scientific, do I sound smart?).
4. Gently drop the egg into the center of vortex. The swirling water will help diminish the white from “bleeding out” or disappearing into the water.
5. Turn off the heat, cover the pan and set your timer. Let the eggs relax in their bath, no peeking, poking, or stirring, it makes them angry.
6. Soft poached is approx 2 min, 4 for medium, and 6 for hard: this will vary slightly depending on the type of eggs, freshness, size and starting temperature.
7. Remove the egg with a slotted spoon and stack on top of the lobster tail.
8. Cover with a generous amount of Saffron Hollandaise sauce.
9. Sprinkle with paprika or black pepper.