Bay Lobster Eggs Benedict with Cajun Hollandaise: A Restaurant-Style Brunch That Tastes Like a Coastal Celebration

1. Toast English muffins until golden and crisp. Keep warm.
2. In a skillet, melt 1 tbsp butter. Add lobster meat and warm gently 1–2 minutes (don’t overcook).
   Season lightly with salt, pepper, and a squeeze of lemon (optional).

Step 2: Make Cajun hollandaise (blender method = easiest)

1. Add egg yolks, lemon juice, Dijon (optional), Cajun seasoning, paprika, and cayenne to a blender.
2. Blend 10 seconds until lighter in color.
3. With blender running on low, slowly drizzle in hot melted butter in a thin stream.
   Sauce should thicken and turn creamy.
4. Taste and adjust: add more lemon for brightness, more Cajun for spice.
   If too thick, blend in 1 tsp warm water at a time.
5. Keep warm (not hot): set the blender jar or sauce bowl over warm water.

Step 3: Poach the eggs

1. Fill a deep saucepan with 3–4 inches of water. Bring to a gentle simmer (small bubbles, not a rolling boil).
2. Add vinegar.
3. Crack each egg into a small bowl/cup (this helps you slide it in gently).
4. Create a gentle swirl in the water with a spoon and slide the egg into the center.
5. Poach 3–4 minutes for a runny yolk (4–5 minutes for slightly firmer).
6. Remove with a slotted spoon and place on a paper towel to drain.

Step 4: Assemble the Benedict

1. Place toasted muffin halves on plates.
2. Top each with warm lobster.
3. Add one poached egg per muffin half.
4. Spoon Cajun hollandaise generously over the top.
5. Garnish with chives/parsley and a pinch of paprika or Old Bay if desired.

Serving and Storage:

Eggs Benedict is best served immediately—hot muffins, warm lobster, runny yolk, and freshly made hollandaise are the whole
experience. Serve with roasted potatoes, mixed greens, sliced fruit, or a simple arugula salad with lemon.

• Leftovers: Store lobster separately and refrigerate up to 2 days.
• Hollandaise: Best fresh. Reheating can cause it to split.
• Poached eggs: Can be made ahead and kept in cold water up to 24 hours; rewarm 30–60 seconds in hot water.

Tips:

• Don’t overheat lobster: It’s already cooked—warm gently so it stays tender.
• Keep hollandaise warm, not hot: Too much heat can scramble yolks or split the sauce.
• Use fresh eggs: Fresh eggs hold their shape better when poached.
• Vinegar helps: It tightens whites so the egg looks neat.
• Work in order: Make hollandaise first, then poach eggs, then assemble quickly.

Variations:

• Crab Benedict: Swap lobster for lump crab meat.
• Salmon Benedict: Use smoked salmon and add capers.
• Southern style: Use biscuits instead of muffins and add a little hot sauce.
• Veggie Benedict: Use sautéed spinach, mushrooms, or roasted tomatoes instead of seafood.
• Extra Cajun: Add a pinch of blackened seasoning or a few drops of hot sauce to the hollandaise.

Tips:

• Hollandaise rescue: If it thickens too much, whisk in warm water 1 tsp at a time.
• Prevent splitting: Add butter slowly and keep sauce warm (not boiling hot).
• Batch poaching: Poach eggs ahead and rewarm for stress-free hosting.
• Season carefully: Cajun seasoning can be salty—taste before adding extra salt.

Conclusion:

Bay Lobster Eggs Benedict with Cajun Hollandaise is pure brunch luxury: buttery lobster, tender poached eggs, toasted
muffins, and a creamy sauce with just enough spice to wake everything up. It’s the kind of dish that feels celebratory and
special, yet totally achievable at home with the right steps. Make it once, and it’ll become your “impress everyone”
brunch recipe.

FAQ:

Can I use frozen lobster meat?

Yes. Thaw fully in the fridge, drain well, and warm gently in butter so it stays tender.

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

Use a bowl over a pot of simmering water (double boiler style) and whisk constantly while drizzling in melted butter.

How spicy is Cajun hollandaise?

It depends on your Cajun seasoning. Start with 1 tsp, taste, and increase slowly so it doesn’t overpower the lobster.

Can I make this for a crowd?

Yes. Toast muffins in the oven, warm lobster in a skillet, poach eggs ahead, and keep hollandaise warm over a bowl of warm
water.

What’s the best side dish for this Benedict?

Crispy breakfast potatoes, a simple green salad with lemon vinaigrette, or fresh fruit balance the richness perfectly.