Name: Bay Lobster Eggs Benedict with Cajun Hollandaise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern
Ingredients: For the Benedict:; 4 English muffin halves, toasted; 4 eggs; 1–2 bay lobster tails, cooked and chopped (about 1/2 to 3/4 cup meat total); 1 tbsp butter (for sautéing lobster); Salt and pepper to taste; Optional: chopped chives or parsley for garnish; For the Cajun Hollandaise:; 3 egg yolks; 1 tbsp lemon juice; 1/2 cup unsalted butter, melted and warm; 1/4 tsp paprika; 1/4 tsp Cajun seasoning; Pinch of cayenne pepper (optional); Salt to taste

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Bay Lobster Eggs Benedict with Cajun Hollandaise is a rich, indulgent twist on the classic brunch dish. With tender chunks of lobster tail, perfectly poached eggs, toasted English muffins, and a buttery, spicy hollandaise sauce, this dish brings bold Southern flavor to an elegant favorite. It’s the kind of brunch I make when I want to impress—or just treat myself to something unforgettable.

Why You’ll Love This Recipe

I love this recipe because it elevates traditional eggs benedict with luxurious lobster and a spicy Cajun kick. The flavors balance beautifully—the sweetness of the lobster, the creaminess of the poached egg, the crunch of the muffin, and that smoky, buttery hollandaise on top. It looks gourmet, but it’s simple enough to make at home with just a few extra steps. Whether it’s for a special brunch, holiday morning, or just because, this is a dish that always delivers.

Ingredients

For the benedict:

4 English muffin halves, toasted
4 eggs
1–2 bay lobster tails, cooked and chopped (about 1/2 to 3/4 cup meat total)
1 tbsp butter (for sautéing lobster)
Salt and pepper to taste
Optional: chopped chives or parsley for garnish

For the Cajun hollandaise:

3 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted and warm
1/4 tsp paprika
1/4 tsp Cajun seasoning
Pinch of cayenne pepper (optional for heat)
Salt to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the lobster: If not already cooked, boil or steam the lobster tail until the shell turns bright red (about 6–8 minutes), then remove the meat and chop. Sauté lightly in butter over low heat with a pinch of salt and pepper. Set aside.
Make the Cajun hollandaise:
- In a heatproof bowl over a pot of gently simmering water (double boiler method), whisk the egg yolks and lemon juice until thickened and doubled in volume.
- Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and smooth.
- Stir in paprika, Cajun seasoning, cayenne (if using), and a pinch of salt. Keep warm.
Poach the eggs:
- Fill a saucepan with 2–3 inches of water and bring to a gentle simmer.
- Crack eggs into small cups and carefully slide them into the water.
- Poach for 3–4 minutes, then remove with a slotted spoon and drain on a paper towel.
Assemble the benedict:
- Place toasted English muffin halves on plates.
- Top each half with sautéed lobster, a poached egg, and a generous spoonful of Cajun hollandaise.
- Garnish with chives or parsley if desired.

Servings and Timing

This recipe makes 4 servings (2 eggs benedict per person). It takes about 30–35 minutes total from start to finish. It’s perfect for a weekend brunch or a holiday breakfast spread.

Variations

Shrimp Benedict: I sometimes use sautéed Cajun shrimp instead of lobster for a more budget-friendly option.
Crab Variation: Lump crab meat works beautifully with the Cajun hollandaise too.
Avocado Base: For a twist, I layer sliced avocado under the lobster for extra creaminess.
Bread Swap: I’ve also used biscuits or thick sourdough instead of English muffins for a Southern-style base.

Storage/Reheating

This dish is best served fresh. If I need to prep ahead, I cook the lobster and make the hollandaise in advance, storing the sauce in a sealed jar in the fridge for up to 2 days. To reheat the hollandaise, I warm it gently over low heat while whisking constantly. I poach the eggs and toast the muffins fresh just before serving.

FAQs

Can I use pre-cooked lobster?

Yes, I can. I warm it briefly in butter before assembling the benedict to keep it tender and flavorful.

Is Cajun hollandaise spicy?

It has a mild kick, but I adjust the heat by adding more or less cayenne. I can also keep it mild and let the seasoning bring out a smoky flavor instead of heat.

Can I make this without a double boiler?

Yes, I use a metal or glass bowl set over a small pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.

What if my hollandaise breaks?

If the sauce separates, I whisk in a teaspoon of hot water to bring it back together, or start a fresh yolk in a clean bowl and slowly whisk the broken sauce into it.

Can I make this for a crowd?

Yes, I prepare the components in batches and assemble just before serving. I poach multiple eggs and keep them warm in hot water (not boiling) until ready to use.

Conclusion

Bay Lobster Eggs Benedict with Cajun Hollandaise is the kind of brunch dish that makes any morning feel special. With buttery lobster, perfectly poached eggs, and a spicy, velvety sauce, it’s packed with rich flavor and impressive presentation. Whether I serve it on a lazy Sunday or for guests at a holiday breakfast, it always leaves people asking for seconds.