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Bay Lobster Eggs Benedict with Cajun Hollandaise

Indulge in this elegant Bay Lobster Eggs Benedict, featuring a rich Cajun hollandaise sauce that adds a delightful kick. Perfect for special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Main Dish
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the lobster
  • 1 lb bay lobster meat, chopped into bite-size pieces (tail and claw preferred)
  • 1 tbsp unsalted butter
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 tsp smoked paprika
  • Pinch of salt and fresh black pepper
For the poached eggs
  • 8 large eggs (preferably very fresh)
  • 2 tbsp white vinegar
  • Water to fill a wide skillet or shallow pot
For the Cajun hollandaise
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter, clarified or melted and kept warm
  • 1/2 tsp Dijon mustard
  • 1/2–3/4 tsp Creole or Cajun seasoning (adjust to taste)
  • Pinch cayenne (optional, for extra heat)
  • Salt to taste
For the base and garnish
  • 4 pieces English muffins, split and toasted (or 8 small brioche slices)
  • 1 handful fresh chives, thinly sliced
  • 1 piece lemon wedges for serving
  • Optional: baby arugula or watercress for freshness

Method
 

Prep and Set-up
  1. Gather everything, including warm butter, separated eggs, and ready pre-chopped lobster and toasted muffins.
  2. Clarify or gently melt the butter and keep it warm but not hot.
Cook the Lobster
  1. In a skillet over medium heat, melt the butter and add lobster meat, lemon zest, lemon juice, smoked paprika, salt, and pepper. Sauté briefly until heated through.
Make the Cajun Hollandaise
  1. Fill a small pot with simmering water to create a double boiler. Whisk egg yolks and lemon juice until slightly thickened.
  2. Place the bowl over the water and whisk continuously while slowly drizzling in warm melted butter until the sauce thickens and becomes glossy.
  3. Stir in Dijon mustard, Creole/Cajun seasoning, and a pinch of cayenne if desired. Adjust seasoning as needed.
Poach the Eggs
  1. In a wide skillet, fill with about 3 inches of water, add vinegar, and bring to a gentle simmer. Create a whirlpool with a spoon.
  2. Crack each egg into a cup and slide gently into the water. Poach for 3-4 minutes for runny yolks or 5 minutes for firmer centers. Remove with a slotted spoon.
Assemble
  1. Place toasted muffin halves on plates. Add arugula or watercress if using.
  2. Spoon warm lobster onto each muffin half.
  3. Top each with a poached egg, then spoon Cajun hollandaise over the egg.
  4. Garnish with chives, a dusting of smoked paprika, and add a lemon wedge on the side.

Notes

For best results, warm the butter gently; if too hot, it will scramble the yolks. Use room-temperature eggs for better poaching. If hollandaise splits, whisk in warm water to re-emulsify.