• Place the potatoes in a large pot, cover with water, and bring to a boil.
• Lower the heat and simmer until half-cooked and almost tender, about 15 minutes.
• Drain and let sit until cool enough to handle. Cut into cubes. Set aside in a large bowl.
• Meanwhile, in a heavy pan (I prefer a cast iron) cook bacon slices until crispy. Remove to a paper towel lined plate and drain.
• Leave bacon grease in pan and add diced onions and sweet peppers.
• Cook over medium for about 5 minutes, until soft and caramelized.
• Add thyme, paprika, salt and white pepper.
• Turn heat to low and add bacon, chopped lobster, and potatoes. Stir to combine and heat throughout.
• Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer. Break eggs, one at a time into a bowl and slide into simmering water.
• Cook for 2 minutes, until whites are cooked but yolk is still runny. Remove with a slotted spoon
• Serve on a plate with the warm Lobster Hash and a healthy drizzle of Hollandaise sauce (recipe below) and top with a poached egg, cracked black pepper, and green onions.

For the sauce:

• Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
• Add the egg yolks, lemon juice, salt and cayenne into a bowl.
• Blend the egg yolk mixture at a medium speed with an immersion blender (or use a traditional bender) until it lightens in color, about 20-30 seconds.
• Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going.
• Continue to blend for another couple seconds after the butter is all incorporated.