Why You’ll Love This Recipe

I love this dish because it takes the classic eggs Benedict to the next level. The Cajun hollandaise adds just the right amount of heat and depth to balance the sweetness of the lobster, while the poached eggs bring that luscious creaminess I can never resist. It’s luxurious, rich, and perfect for special mornings or when I want to impress without too much fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Benedict:
4 fresh bay lobster tails (or substitute with regular lobster)
4 large eggs
2 English muffins, split in half
2 tablespoons unsalted butter (for toasting muffins)
Fresh parsley (for garnish, optional)

For the Cajun Hollandaise:
3 large egg yolks
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 cup unsalted butter (melted)
1 teaspoon Cajun seasoning
¼ teaspoon smoked paprika
Salt and pepper, to taste

Directions

I start by preparing the Cajun hollandaise. I melt the butter slowly in a small saucepan over low heat. In a blender, I combine the egg yolks, lemon juice, and Dijon mustard. While blending, I drizzle in the melted butter gradually until the sauce thickens and becomes silky. Then, I mix in the Cajun seasoning, smoked paprika, salt, and pepper until smooth and well blended. I keep it warm while preparing the rest of the dish.

Next, I cook the lobster. I bring a large pot of salted water to a gentle simmer, then split the lobster tails lengthwise to remove the meat. I poach the lobster meat in the simmering water for about 2–3 minutes, just until opaque and tender. I remove it from the water and set it aside to rest.

For the eggs, I keep the same pot simmering and add a splash of vinegar to help the eggs hold their shape. I crack each egg into a small ramekin and gently slide it into the water. I poach the eggs for about 3–4 minutes, then remove them with a slotted spoon and let them drain on a paper towel.

While the eggs cook, I toast the English muffins. In a skillet, I melt the butter and toast the muffin halves on both sides until golden and crisp.

To assemble, I place each toasted muffin half on a plate, top it with a generous portion of lobster meat, and gently place a poached egg on top. I drizzle the warm Cajun hollandaise generously over the egg and garnish with a sprinkle of fresh parsley.

Servings and Timing

This recipe serves 2 people (makes 4 individual Benedicts) and takes about 35 minutes from start to finish.

Variations

Sometimes I swap lobster for crab or shrimp when I want to keep it coastal but switch up the flavor. For a lighter version, I use whole-wheat English muffins or serve the components over sautéed spinach instead. If I want more heat, I add a pinch of cayenne or extra Cajun seasoning to the hollandaise. And when I’m serving a crowd, I keep the eggs warm in hot water and the sauce in a thermos for easy plating.

Storage/Reheating

This dish is best enjoyed fresh, but if I need to prepare parts ahead, I keep the hollandaise in a warm spot or thermos for up to 30 minutes. Cooked lobster can be refrigerated in an airtight container for up to a day and gently reheated in butter. I don’t recommend reheating poached eggs—they’re best made to order.

FAQs

Can I use regular lobster instead of bay lobster?

Yes, I can. Regular lobster tails work beautifully; I just adjust cooking time slightly depending on their size.

What if I don’t have a blender for the hollandaise?

I can whisk the sauce by hand over a double boiler—it takes more patience but gives great results.

Can I make the hollandaise ahead of time?

It’s best served fresh, but I can hold it warm for about 30 minutes. If it thickens, I whisk in a teaspoon of warm water before serving.

What’s the secret to perfect poached eggs?

I use simmering—not boiling—water and crack each egg into a small cup first to control the drop. The gentle water keeps the whites intact.

How do I prevent the hollandaise from breaking?

I add the butter slowly while blending so the sauce emulsifies smoothly, and I keep the temperature low.

Can I make it less spicy?

Yes, I reduce the Cajun seasoning or skip the smoked paprika for a milder sauce.

What can I serve on the side?

I like a simple arugula salad, roasted potatoes, or a mimosa for brunch balance.

Can I use clarified butter for the hollandaise?

Absolutely. It gives the sauce a silkier texture and a deeper buttery flavor.

Can I substitute the English muffins?

Yes, I sometimes use brioche buns, croissants, or even toasted baguette slices for a twist.

How can I keep everything warm while assembling?

I set the lobster and eggs on a warm plate and cover loosely with foil while I toast the muffins and blend the hollandaise.

Conclusion

I love how this Bay Lobster Eggs Benedict with Cajun Hollandaise feels both elegant and indulgent, yet simple enough to make at home. The sweet lobster, rich egg yolk, and spicy butter sauce create a harmony of flavors that’s pure brunch bliss. It’s my go-to when I want to bring a little luxury to the breakfast table.