Start by boiling salted water in a pot. Once boiling, add the bay lobster tails and cook for about 1 minute per ounce until they turn bright red. Remove from the heat, cool, and then slice the lobster meat into medallions.

In a blender, combine the egg yolks and lemon juice, blending them until they become light in color. Slowly stream in the melted unsalted butter while blending until the mixture thickens. Stir in the Cajun seasoning, cayenne pepper, and salt, then keep it warm.

In a separate pot, bring water to a gentle simmer and add the white vinegar. Swirl the water and gently add the eggs one at a time, poaching for 3–4 minutes until the whites are set but yolks remain runny. Place the poached eggs on paper towels to drain excess water.

Toast the English muffin halves until golden brown to provide a crispy texture.

On each toasted muffin half, start with a base of arugula or spinach, top with sliced lobster medallions and a poached egg. Generously spoon warm Cajun hollandaise over each stack and garnish with chives and smoked paprika or cayenne pepper.