1/4 cup Hellmann's® or Best Foods Organic Original Mayonnaise or Hellmann's ® or Best Foods ® Real Mayonnaise
Grated peel and juice of 1 lemon
1 Tbsp. minced fresh chives
1/4 tsp. celery seeds
Hot pepper sauce to taste (optional)
CRISPY MAPLE BACON:
8 ounces thick cut bacon, (8 slices)
2 Tbsp. maple syrup
2 Tbsp. firmly packed brown sugar
SOFTLY SCRAMBLED EGGS:
1 Tbsp. butter
6 eggs, whisked
1/4 cup heavy cream
4 English muffins, split
4 Tbsp. butter, softened
4 butter lettuce leaves
For Lobster Salad, in a bowl mix together ingredients. Season, if desired, with salt and pepper to taste. Cover and refrigerate.
For Crispy Maple Bacon, preheat oven to 400°. Line a baking sheet with foil and a rack. Place bacon on the rack and bake 12 to 15 minutes or until bacon begins to brown.
Reduce oven temperature to 350°. In a bowl, mix together syrup and brown sugar. Flip bacon and brush with the sugary maple syrup. Bake 5 minutes, flip and brush the other side, then bake until golden brown. Let cool.
For Softly Scrambled Eggs, in a nonstick skillet, melt butter. Slowly cook eggs and cream over low heat, stirring with a heat proof spatula, until eggs are cooked but still slightly runny, about 8 minutes.
To Assemble, slather English muffins with butter and toast until golden in pan or on griddle. Evenly top toasted English muffin bottoms with butter lettuce, lobster salad, bacon, and muffin tops.