1

Break down your lobster by piercing through the head and removing the claws and tail from the body.

2

Get a medium sized pot on and fill with water and salt and bring to a boil

3

In another pot add your butter and simmer for 20 minutes to clarify.

4

Add claws and tail to the boiling water and set the timer for 5 minutes. Remove lobster from water and shock in an ice bath to stop the cooking process.

5

Put a cast iron pan on medium heat and add your bacon strips. Cook on both sides until fat is rendered and bacon is getting some nice color. Remove from pan and allow to drain on paper towel.

6

Crack lobster shells and remove meat from claws and tails. Chop into large bite sized pieces and place in a bowl.

7

Cut your English muffin in half and toast in the oven at 350F for 3 - 4 minutes or use a toaster.

8

Add your egg yolks to a bowl and mix with one teaspoon white wine vinegar. Whisk continuously over a double boiler (boiling water with bowl on top) for approximately 3 minutes or until the yolks start to get fluffy and turn a pale yellow color. In a slow stream add your warm butter to your whipped egg yolks while whisking. Add tabasco, worcestershire, tarragon and tomatoes to the finished product.

9

In a bowl add lemon juice, Dijon mustard and honey. Whisk in olive oil until combined. Drizzle arugula with dressing and toss to combine. Extra dressing can last a week in the fridge.

10

Fill a small pot halfway with water and add the remaining white wine vinegar. Bring up to a simmer. Swirl the water with a whisk and crack your eggs into the water one at a time. Once your eggs have firmed slightly on the outside after approximately 2 - 3 minutes in lightly simmering water remove with a slotted spoon.