Lobster Eggs Benedict

Gently pull Lobster Tails (2) from its shell. Set the shells aside, don't discard. Melt Margarine (2 Tbsp) and Olive Oil (2 Tbsp), in saute pan over medium heat. Once butter is melted, add lobster, sprinkle Old Bay® Seasoning (1 tsp) over the tails, and cook for 3 to 5 minutes.

Pull out the meat and let rest on a side dish. Add the Shallots (2) to the remaining margarine and oil, and cook for a few minutes until shallots turn translucent. Add the reserved lobster shells to the shallots in the pan and cook, on low, for 3 minutes.

Pull the pan off the heat and carefully add the Cognac (1 splash) place the pan back on the flame at medium and cook until the liquid is almost all evaporated, about 3 minutes. Add the Fat-Free Half And Half (2 1/2 cups) and let the sauce reduce by half, stirring occasionally.

Strain the sauce into a smaller sauce pot and add the Tarragon (1 Tbsp), Salt (to taste), Ground Black Pepper (to taste), and Orange (1) zest. Keep warm on low to medium-low.

Now is the time to toast up your English Muffins (2) and poach your Eggland's Best Classic Eggs (4). Once those are ready, add your reserved lobster back to the strained sauce. Let the lobster soak in the sauce for about 3 minutes until the meat is warmed through.

Layer your warm lobster between the toasty English muffin and the poached egg, top with sauce and Fresh Chives (1 Tbsp). Serve and enjoy!