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To prepare Hollandaise:
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In a food processor or blender, combine egg yolks, orange juice, lemon juice, orange zest, salt and mustard.
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Process for 10 to 15 seconds or until thoroughly combined.
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In a small saucepan, melt butter till bubbling but not browned.
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With the food processor running, add hot butter in a thin, steady stream to egg mixture.
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Transfer mixture to a small bowl, cover with plastic wrap and keep hollandaise warm over simmering water.
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To prepare Lobster Benedict:.
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In a small skillet, melt butter.
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Over medium-low heat, gently saute shallot and garlic until tender, about 3 minutes.
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Add lobster meat and spinach, stirring and cooking just until spinach begins to wilt, about 1 to 2 minutes.
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Stir in white wine and season to taste with salt and pepper.
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Keep warm.
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Poach eggs in a pot of simmering salted water.
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Split and toast muffins.
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To serve, place two muffin halves on each warmed plate and spoon lobster mixture onto them.
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Top each muffin half with a poached egg.
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Spoon on Orange Hollandaise Sauce.
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Sprinkle with chives.
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Note: Poached eggs can be made in advance, held in cold water and then warmed in simmering water when ready to serve.
