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Bay Lobster Eggs Benedict with Cajun Hollandaise

This luxurious yet easy Bay Lobster Eggs Benedict with Cajun Hollandaise combines sweet lobster with spicy sauce, perfect for a special brunch.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: American, Seafood
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Cajun Hollandaise
  • 3 large large egg yolks
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon white wine vinegar
  • 1/2 cup unsalted butter, melted and hot 1 stick
  • 1/2 to 1 teaspoon Cajun seasoning adjust to taste
  • 1 pinch smoked paprika optional, for extra heat
  • 1 pinch cayenne optional, for extra heat
  • to taste Salt and black pepper
For the Lobster & Assembly
  • 2 cooked lobster tails (about 1 to 1.25 lb total), meat removed and cut into large chunks (or ~1 lb mixed lobster claw/tail meat)
  • 4 large eggs for poaching
  • 2 English muffins split and toasted (or thick slices of sourdough)
  • 2 tablespoons unsalted butter
  • 1 small garlic clove minced
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh chives or parsley
  • 1 pinch salt and pepper
Optional garnish
  • to taste Extra chives
  • to taste lemon wedges
  • to taste light dusting of smoked paprika

Method
 

Preparation
  1. If using fresh cooked lobster tails, remove meat from shells and chop into large chunks. Pat dry.
  2. In a medium skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook 30 seconds until fragrant.
  3. Add lobster, a squeeze of lemon, pinch of salt and pepper. Warm for 1–2 minutes—just enough to heat through. Remove from heat and toss with chopped chives.
Toast the muffins
  1. Split English muffins and toast until golden. Butter lightly if you like. Keep warm.
Make the Cajun Hollandaise
  1. In a heatproof bowl (or the top of a double boiler), whisk egg yolks with lemon juice and white wine vinegar.
  2. Set the bowl over gently simmering water (water should not touch the bowl). Whisk constantly until yolks thicken slightly—about 1–2 minutes.
  3. Slowly drizzle in the hot melted butter while whisking vigorously. Go slowly at first so the sauce emulsifies, then you can add more quickly.
  4. Stir in the Cajun seasoning, smoked paprika, and cayenne a pinch at a time. Taste and adjust with salt, pepper, and spice level. If sauce is too thick, whisk in a teaspoon of warm water until you reach a silky pourable consistency.
  5. Keep the hollandaise warm over very low heat or a warm spot—don’t let it boil.
Poach the eggs
  1. Fill a wide saucepan with about 3 inches of water. Add 1 tablespoon white wine vinegar (optional).
  2. Bring to a gentle simmer. Crack each egg into a small ramekin.
  3. Swirl the water with a spoon to create a gentle vortex, then slip one egg into the center. Poach 3–4 minutes for a soft yolk (longer if you prefer firmer).
  4. Remove eggs with a slotted spoon and drain on a paper towel briefly.
Assemble the Benedict
  1. Place toasted muffin halves on plates. Top each half with a spoonful of warmed lobster.
  2. Gently set a poached egg on top of the lobster.
  3. Spoon generous amounts of Cajun Hollandaise over each egg. Garnish with extra chives, a light dusting of smoked paprika, and a lemon wedge.
Serve
  1. Enjoy with a crisp salad, roasted potatoes, or one of the suggested pairings.

Notes

Don’t panic if your hollandaise looks a little grainy—whisk in a teaspoon of warm water slowly, and it usually comes back together like magic. Use room-temperature yolks for a more stable hollandaise and ensure butter is hot enough for smooth emulsification. For quicker prep, use pre-cooked lobster meat warmed in garlic butter and make hollandaise in a blender.