Lobster Corn Cakes with Asparagus, Bacon, Eggs and Hollandaise

1. Prepare lobsters: Fill a large saucepot about 2 inches deep with water. Add 2 tsp. coarse sea salt; set a steaming rack inside. Bring water to a rapid boil over high heat and add the lobsters. Cover pot and steam 8 minutes. Carefully uncover pot and remove lobsters; quickly submerge in cold water.
2. When lobsters are cool enough to handle, remove claws and tails. Lightly tap claws on their sides with a mallet to barely crack the shells. Remove claw meat, trying to keep it intact as much as possible. Place each lobster on its stomach, give the tail a quick twist and tug to remove tail. Use kitchen shears to cut and split the length of the tail, remove the meat, place in a bowl and refrigerate. Freeze the shells for later use.
3. Prepare lobster corn cakes: In large bowl, combine cornmeal, flour, baking powder, corn, onions and bell pepper; mix well. Add milk, eggs, lobster meat and salt and pepper to taste; mix well.  Fold in whipped egg whites and set aside.
4. Lightly oil and heat griddle until medium hot. Use a large kitchen spoon or scoop to form 6 cakes; place batter on hot griddle and flatten slightly. Cook 3 minutes on each side or until firm. Remove from heat and place on a sheet tray or platter; keep warm.
5. Prepare lobster hollandaise: Combine egg yolks, lemon juice, sea salt, pepper sauce and water in a glass or stainless steel mixing bowl. Place bowl over a pot of hot water, double-boiler style. (The water should not touch the bottom of the bowl.) Whisk mixture vigorously until it doubles in volume, being careful not to let eggs get too hot or they will scramble.
6. Slowly drizzle in melted butter and continue whisking until mixture doubles in volume again and is thick and creamy. Remove from heat; stir in cooked lobster and chives. Check for seasoning and add more lemon juice, pepper sauce and salt if needed. If the sauce gets too thick, whisk in a few drops of warm water before serving. To assemble, Place 1 lobster corn cake on each plate and top with two thick slices of bacon, 4 spears of asparagus, and a poached egg. Finish with a generous ladle of lobster hollandaise. Serve hot.