2 tablespoons (30 ml) butter, divided, plus more for toasting bun
Reserved egg whites
2 whole lobsters (cooked) or 1 (1-pound/454 g) can of fresh lobster meat
4 lobster roll buns
1/2 bunch chives, chopped
Lemon wedges, to serve
Black (mullet) caviar, to garnish
Set up a double boiler by fitting a bowl over a pot of boiling water. Combine the lemon juice and the yolks in the bowl and whisk together until the mixture resembles a soft meringue. Turn off the heat, leave the bowl over the double boiler and slowly whisk in the warm butter. Adjust the texture, as needed, with a few drops of warm water. Season with salt and set aside.
Heat the butter in a skillet over medium low heat. Fry the egg whites gently, until just cooked, use a spatula to break the whites into smaller pieces.
Remove the lobster meat from the shells, reserve shells for soup stock (if you like). If using canned fresh meat, strain off liquid and check to make sure there are no stray bits of shell or cartilage.
Add the lobster meat to the cooked egg whites in the warm butter and allow the lobster to come up to serving temperature. Add the chives.
Meanwhile, griddle-toast the rolls with butter until golden brown.
Strain the lobster and egg whites from the butter (save for another use) and toss in a bowl with some of the hollandaise.
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