Introduction:
If classic Eggs Benedict is brunch royalty, then Bay Lobster Eggs Benedict with Cajun Hollandaise is the
crown jewel. It’s rich, buttery, and elegant, with tender lobster layered on toasted English muffins, topped with
perfectly poached eggs, and finished with a creamy hollandaise that has a gentle Cajun kick.
The magic here is in the contrast: delicate lobster and silky egg yolk meet a tangy lemon-butter sauce spiced with paprika,
cayenne, and Cajun seasoning. It tastes like something you’d order at a high-end brunch spot, yet it’s absolutely doable at
home—especially if you break it into simple steps.
This recipe is perfect for special mornings: holidays, birthdays, anniversaries, Mother’s Day, or any weekend when you want
brunch to feel like an event. And once you learn the technique for foolproof poached eggs and stable hollandaise, you’ll be
able to repeat it with crab, salmon, ham, or even sautéed spinach.
Ingredients:
For the Benedict base
- 4 English muffin halves (2 muffins), split
- 8–10 oz (225–280g) bay lobster meat (cooked)
- 4 large eggs (for poaching)
- 1 tbsp butter (to warm lobster)
- 1 tbsp lemon juice (optional, to brighten lobster)
- Salt and black pepper
- Optional: chopped chives or parsley, for garnish
For easy poaching
- Water (enough for a deep saucepan)
- 1–2 tbsp white vinegar (helps egg whites set)
For Cajun hollandaise
- 3 large egg yolks
- 1 tbsp lemon juice (plus more to taste)
- 1 tsp Dijon mustard (optional, adds stability and flavor)
- 1/2 cup (113g) unsalted butter, melted and hot (not boiling)
- 1–1 1/2 tsp Cajun seasoning (adjust to taste and salt level)
- 1/4 tsp smoked paprika
- Pinch of cayenne (optional, for more heat)
- Pinch of salt (only if your Cajun seasoning is low-salt)
- 1–2 tsp warm water (as needed to thin)
Optional extras (restaurant-style upgrades)
- Sliced avocado
- Sautéed spinach
- Tomato slices
- Old Bay seasoning for garnish (especially with lobster)
- A few drops hot sauce in the hollandaise
