• Remove the head of the lobster and discard, slice the tail in half, remove the digestive tract, green liver and roe and set the two sides of the tail aside.
• Break the claws by the joints and crack the shell with a knife. Break open the shell and remove the claw meat keeping them intact and set aside with the tail meat.

How to make hollandaise sauce

• Melt the butter in a pan, set aside and keep hot.
• Heat a pan of water but make sure it doesn’t boil and prepare a bain marie by placing a glass mixing bowl over the pan making sure that the bowl doesn’t touch the bottom of the pan.
• Add a tablespoon of water with salt and pepper into the bowl and add the 3 egg yolks, lime juice and chipotle chilli paste. Whisk the mixture over the bain marie until the appearance becomes paler and thicker as it is aerated and becomes warm.
• Slowly pour a steady stream of melted butter continuously whisking the sauce until it is fully emulsified into a thick pourable sauce. Set the sauce aside in a jug placed in hot water.

How to poach eggs

• Bring a pan of water to a gentle boil. Crack each egg into a little ramekin. Stir the water to make a slow whirlpool in the middle and dip the ramekin in the middle and gently tip the egg into the water. Poach each egg for 2 minutes or until set with a soft yolk. Using a slotted spoon, set the eggs aside in a bowl of warm water.

Make Lobster Benedict

• Gently heat the spinach in a little olive oil or butter in a frying pan until wilted. Chop the lobster tail meat into bite-sized pieces and place in the pan along with the claw meat to heat up for a further 30 seconds to a minute.
• Cut the English muffin in half and lightly toast in a toaster.
• Build the Eggs Benedicts with half a toasted muffin topped with spinach and lobster tail meat. Place a poached egg on top and pour over some chipotle hollandaise sauce. Garnish with the claw meat and serve.