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Poached Eggs Bartlett with Lobster Hollandaise

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Yield: 4

Lobster Hollandaise ( Makes about 1 1/2 cups)
1 1/2 lb. lobster ( or meat from 1 ½ # lobster , about 8 ounces)
6 large egg yolks
1/2 cup water
2 teaspoons lemon juice
1 cup hot melted unsalted butter
4 tbsp chopped chervil

Poached Eggs
8 each eggs
1/4 tsp white vinegar

Assembly:
8 each Portobello mushrooms, gills removed and brushed clean
8 pieces sliced Canadian bacon
Julienned red and green pepper for garnish
Mixed Greens and herbs for garnish