Poached eggs served over Cannabutter drenched lobster with a truffle-cannabutter avacado aioli 8 oz steamed lobster meat 4 eggs 1 avocado 2 tablespoons of Sweet Grass Kitchen Cannabutter 2 tablespoon mayo 2 tablespoon parmesan cheese 1 tablespoon fresh squeezed lime juice 1/2 tablespoon mustard 1 teaspoon truffle oil Fresh greens Smoked Paprika Salt Pepper Preheat oven to 400. Divide parmesan cheese into 2 piles on a baking sheet lined with parchment paper. Cook for 3-5 minutes or until crispy and golden brown. Poach eggs In a bowl, mix avocado with 1 tablespoon of softened Cannabutter, truffle oil, mayo, mustard, lime juice and season with salt and pepper. Drizzle 1 tablespoon of melted Cannabutter over the lobster Add fresh greens to plate. I used arugula and baby spinach. Add lobster, avocado aioli, and top with poached eggs and parmesan crisp. Sprinkle with smoked paprika. [Fullsizeoutput_3014](//muut.com/u/sweetgrass/s3/:sweetgrass:W0a8:fullsizeoutput_3014.jpeg.jpg) [UfYgwJXHRECBjVzK7F6D3Q](//muut.com/u/sweetgrass/s3/:sweetgrass:TrO3:ufygwjxhrecbjvzk7f6d3q.jpg.jpg) [Ql%l9TydQtO5ayfMQt+0+Q](//muut.com/u/sweetgrass/s3/:sweetgrass:Y9yz:qll9tydqto5ayfmqt0q.jpg.jpg)