Slice the muffins in half to give you two rounds and get grill ready to toast, if using grill. Heat a pot of water for poaching your eggs.
Break up the lobster tail into small pieces. The next few steps are all done at the same time, so be aware!
Heat a little oil in a small frying pan and fry the black pudding slices until lightly crispy on both sides.
Meanwhile start on the hollandaise sauce - put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
Alongside, poach your two whole eggs and the leftover whites in slightly salted water until the yolks are still slightly soft.
As the eggs are almost ready, toast your muffins and melt the butter.
Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
Serve it all up - on each plate place two muffin slices with the egg on top, with lobster and black pudding scattered around and drizzle hollandaise sauce over the top.