To make potato pancakes, rinse grated potatoes in cold water until water is clear. Drain potatoes well in a fine sieve and squeeze out excess moisture. Thoroughly dry potatoes with paper towel, and place in a bowl. Mix in remaining pancake ingredients, except the oil.
Line pie plate or baking pan with parchment paper. Heat 1 Tbsp. oil in large non-stick skillet or griddle over medium to medium-high heat.
Set 4 compacted, 3” wide, 1” thick rounds of potato mixture on cooking surface. Cook pancakes 3 to 4 minutes per side, or until cooked through. Drain pancakes on paper towel, and set in a pie plate or baking pan. Set pancakes aside until needed below.
To make sauce, combine yolks and wine in heatproof bowl; set over pot of simmering water. Rapidly whisk until yolks are very light, thickened and feel warm, not hot (do not overcook or yolks will scramble).
Remove bowl from heat and very, very slowly dribble and whisk in butter. Season with pepper, Tabasco, Worcestershire and lemon juice. Cover hollandaise sauce and set aside until needed.
To cook lobster, set an oven rack 6” beneath your oven’s broiler. Preheat your broiler. Cut each lobster tail in half, lengthwise. Carefully pull meat out of shells and pat dry. Set lobster meat in small, non-stick, ovenproof skillet and drizzle with 1 tsp. olive oil. Broil lobster tails 3 minutes, or until just cooked. Remove from oven.
Set oven to 250˚F. Set pan of pancakes in the oven to warm up.
To poach eggs, please refer to our step by step instructions. While eggs cook, set a half lobster tail on each potato pancake that’s warming in the oven. Lift eggs out of water, drain well, and set one on each pancake.
Top with hollandaise sauce and serve.