Lobster Benedict | Rock Harbour Seafood

Ingredients

• 1 bag Rock Harbour lobster claws & arms
• 6.5 cups water
• 4 tbsp white vinegar
• 4 eggs
• 2 English muffin
• Handful arugula
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 cup butter
• 3 tbsp white wine vinegar
• 15 pc black peppercorns
• ¾ tbsp shallot
• 1 egg yolk
• 1.5 dash Worcestershire sauce
• 2 dashes tobacco
• Pinch cayenne
• 1/2 tbsp lemon juice
• Season to taste salt