I love preparing this Bay Lobster Eggs Benedict with Cajun Hollandaise when I want to serve something elegant and indulgent for brunch. The sweet, tender lobster pairs beautifully with perfectly poached eggs and a creamy, slightly spicy hollandaise sauce. I find that it feels restaurant-worthy, yet it’s completely achievable in my own kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cajun Hollandaise:
3 large egg yolks
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp Dijon mustard
1/4 tsp cayenne pepper (adjust to taste)
1/4 tsp smoked paprika
1/2 cup unsalted butter, melted (about 1 stick)
Salt to taste
Freshly ground black pepper to taste
For the Bay Lobster:
8 oz bay lobster meat (or substitute with small lobster tails or shrimp if bay lobster is unavailable)
1 tbsp unsalted butter
1/2 tsp Cajun seasoning (or more, depending on spice preference)
Salt to taste
Black pepper to taste
For the Eggs Benedict:
4 English muffins, split and toasted
4 large eggs
Fresh parsley, chopped (for garnish)
Directions
For the Cajun Hollandaise:
I whisk the egg yolks, lemon juice, white wine vinegar, Dijon mustard, cayenne pepper, and smoked paprika together in a heatproof bowl. Then I set the bowl over a saucepan of gently simmering water, creating a double boiler. I whisk constantly until the mixture becomes thick and pale.
Next, I slowly pour in the melted butter while whisking continuously. I make sure to add it gradually so the sauce becomes smooth and creamy. If I notice it getting too thick, I add a small splash of warm water to loosen it. I season with salt and pepper and keep the sauce warm.
For the Bay Lobster:
I melt butter in a skillet over medium heat. I add the bay lobster meat and cook it for about 2–3 minutes, just until opaque and heated through. I sprinkle Cajun seasoning, salt, and pepper over the lobster and toss gently to coat. Then I set it aside and keep it warm.
For the Eggs Benedict:
I bring a saucepan of water to a gentle simmer and add a splash of vinegar. I crack each egg into a small bowl and carefully slide it into the simmering water. I poach the eggs for about 3–4 minutes, until the whites are set but the yolks remain runny.
While the eggs cook, I toast the English muffin halves until golden brown.
To assemble, I place each toasted muffin half on a plate. I spoon the seasoned lobster on top, then carefully add a poached egg. I generously drizzle the warm Cajun hollandaise over each egg and finish with freshly chopped parsley.
Servings and timing
This recipe makes 4 servings, with one prepared English muffin half per serving (or two halves if I want a heartier portion).
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
I sometimes substitute shrimp or small lobster tails if bay lobster is not available, and both options work beautifully. If I prefer a milder flavor, I reduce the cayenne pepper in the hollandaise. For extra richness, I occasionally add a slice of crispy bacon under the lobster.
When I want a lighter version, I serve the lobster and poached egg over sautéed spinach instead of English muffins. I also like experimenting with different spice blends in place of Cajun seasoning for a slightly different flavor profile.
Storage/Reheating
I find this dish is best enjoyed fresh, especially because poached eggs and hollandaise do not store well. If I have leftover lobster, I store it in an airtight container in the refrigerator for up to 2 days.
To reheat the lobster, I gently warm it in a skillet over low heat with a small amount of butter. I do not recommend reheating hollandaise, as it can separate. Instead, I prefer making the sauce fresh each time.
FAQs
Can I make the hollandaise sauce ahead of time?
I prefer making it fresh, but I can keep it warm for up to an hour by placing the bowl over very warm (not hot) water and whisking occasionally.
How do I keep poached eggs warm before serving?
I place the poached eggs in a bowl of warm water for up to 20 minutes. When I am ready to serve, I briefly dip them in hot water to reheat.
What can I use instead of bay lobster?
I often substitute shrimp or small lobster tails. Both provide a similar sweet and delicate seafood flavor.
How do I know when the poached eggs are done?
I look for firm whites and gently set edges, while the yolk remains soft and slightly jiggly in the center.
Can I make this recipe spicier?
I increase the cayenne pepper or add extra Cajun seasoning to the lobster when I want more heat.
Conclusion
I enjoy making this Bay Lobster Eggs Benedict with Cajun Hollandaise when I want to serve something impressive yet comforting. The combination of tender lobster, silky poached eggs, and bold, creamy sauce creates a brunch dish that feels truly special. Whenever I prepare it, I feel like I am bringing a little gourmet touch straight to my own table.
📖 Recipe:
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Bay Lobster Eggs Benedict with Cajun Hollandaise
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Bay Lobster Eggs Benedict with Cajun Hollandaise is an elegant brunch dish featuring tender lobster, perfectly poached eggs, and a creamy, slightly spicy hollandaise sauce. It delivers restaurant-quality flavor with simple, approachable steps.
Ingredients
3 large egg yolks
1 tbsp lemon juice
1 tbsp white wine vinegar (plus extra splash for poaching)
1 tsp Dijon mustard
1/4 tsp cayenne pepper (adjust to taste)
1/4 tsp smoked paprika
1/2 cup unsalted butter, melted
Salt to taste
Freshly ground black pepper to taste
8 oz bay lobster meat (or small lobster tails or shrimp)
1 tbsp unsalted butter (for lobster)
1/2 tsp Cajun seasoning
4 English muffins, split and toasted
4 large eggs
Fresh parsley, chopped (for garnish)
Instructions
- In a heatproof bowl, whisk together egg yolks, lemon juice, white wine vinegar, Dijon mustard, cayenne pepper, and smoked paprika. Place the bowl over a saucepan of gently simmering water and whisk constantly until thickened and pale.
- Slowly drizzle in the melted butter while whisking continuously until the sauce becomes smooth and creamy. If too thick, add a small splash of warm water. Season with salt and pepper and keep warm.
- In a skillet over medium heat, melt 1 tbsp butter. Add the bay lobster meat and cook for 2–3 minutes until opaque and heated through. Sprinkle with Cajun seasoning, salt, and pepper. Toss gently and keep warm.
- Bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and carefully slide into the water. Poach for 3–4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon.
- Toast the English muffin halves until golden brown.
- To assemble, place each toasted muffin half on a plate. Top with seasoned lobster, then a poached egg. Spoon warm Cajun hollandaise generously over the top and garnish with chopped parsley. Serve immediately.
Notes
Shrimp or small lobster tails can be substituted for bay lobster.
Reduce cayenne for a milder sauce or increase for extra heat.
For a lighter version, serve over sautéed spinach instead of English muffins.
Hollandaise is best made fresh but can be kept warm over very low heat for up to 1 hour.
Store leftover lobster in an airtight container in the refrigerator for up to 2 days and reheat gently in butter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 prepared muffin half
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 310 mg
