Bay Lobster Eggs Benedict with Cajun Hollandaise

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Nothing says indulgent brunch quite like Eggs Benedict—but this luxurious twist takes it to another level. Tender, buttery lobster tails are nestled on toasted English muffins, topped with perfectly poached eggs, and blanketed in a silky, Cajun-spiced hollandaise sauce. Each bite delivers the richness of the sea, the creaminess of the egg yolk, and a zesty kick of Cajun heat—making it the ultimate coastal comfort food with a Southern flair.

Ingredients

For the Lobster

  • 2 small Bay lobster tails (about 4–5 oz each)

  • 1 tbsp butter

  • 1 tsp Cajun seasoning

  • Pinch of salt

For the Eggs Benedict

  • 2 English muffins, split and toasted

  • 4 large eggs (for poaching)

  • 1 tbsp white vinegar (for poaching water)

  • 1 tbsp butter (for muffins)

For the Cajun Hollandaise

  • 3 egg yolks

  • 1 tbsp lemon juice

  • 1/2 cup unsalted butter, melted and warm

  • 1 tsp Cajun seasoning

  • Pinch of paprika (optional)

  • Salt, to taste

Instructions

1. Prepare the Lobster

  1. Cut lobster tails in half lengthwise and remove the meat.

  2. In a skillet over medium heat, melt 1 tbsp butter.

  3. Add lobster meat, sprinkle with Cajun seasoning and a pinch of salt.

  4. Cook 3–4 minutes, turning once, until opaque and tender. Set aside.

2. Make the Cajun Hollandaise

  1. In a heatproof bowl over a pot of simmering water (double boiler style), whisk together egg yolks and lemon juice until slightly thickened.

  2. Slowly drizzle in melted butter while whisking constantly until creamy and smooth.

  3. Stir in Cajun seasoning, paprika, and salt. Keep warm over low heat.

3. Poach the Eggs

  1. Bring a pot of water to a gentle simmer; add vinegar.

  2. Crack each egg into a small bowl, then gently slide into the simmering water.

  3. Poach for about 3 minutes for runny yolks, or longer for firmer yolks.

  4. Remove with a slotted spoon and drain on paper towels.

4. Assemble the Benedict

  1. Butter the toasted English muffin halves.

  2. Place lobster pieces on each muffin half.

  3. Top with a poached egg.

  4. Spoon over the warm Cajun hollandaise sauce.

  5. Garnish with extra paprika or fresh herbs if desired.

Serving Tip: Serve with a side of roasted potatoes or a light arugula salad for a complete, restaurant-worthy brunch at home.

If you’d like, I can also give you a spicy bayou-style variation that adds shrimp alongside the lobster for extra Cajun flair. Would you like me to add that?

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