Dinner

Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe

ByRita Bennet November 29, 2025November 29, 2025

Introduction

Bay Lobster Eggs Benedict with Cajun Hollandaise offers a luxurious twist on a classic brunch favorite. Tender lobster meat pairs beautifully with poached eggs and a spicy, creamy hollandaise sauce. This recipe is perfect for impressing guests or indulging in a special weekend treat.

The dish shows a single piece of toasted bread as the base, topped with fresh green arugula leaves. On top of the arugula, there are several pieces of cooked shrimp with a slightly charred surface, giving a light pink and brown color mix. Covered over the shrimp is a smooth, creamy yellow hollandaise sauce that drips down the sides. At the top, a white poached egg sits perfectly round with a dusting of reddish paprika and small chopped green chives scattered on it. The food is served on a white plate placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 English muffins, split and toasted
8 eggs

1 tablespoon white vinegar (for poaching)
8 pieces of bay lobster tail meat, cooked and sliced

Arugula or spinach
Chopped chives

Paprika or cayenne pepper
Microgreens (optional)

For the Cajun Hollandaise:

3 egg yolks
1 tablespoon lemon juice
½ cup melted butter

½ teaspoon Cajun seasoning
Pinch of cayenne pepper
Salt to taste

Instructions

Step 1: Cook the lobster tails in a large pot of salted boiling water until the shells turn red and the meat is opaque, about 1 minute per ounce. Remove and cool, then slice the meat into medallions.
Step 2: Prepare the Cajun Hollandaise by blending egg yolks and lemon juice until slightly thickened and lightened in color. Gradually blend in melted butter to emulsify. Stir in Cajun seasoning, cayenne, and salt. Keep warm.
Step 3: Poach the eggs by bringing a saucepan of water with white vinegar to a gentle simmer. Create a whirlpool and slide eggs in one at a time. Cook for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain.

Step 4: Assemble by placing toasted English muffin halves on plates, topping with arugula or spinach, then lobster slices. Place a poached egg on each and spoon over the Cajun Hollandaise sauce.
Step 5: Garnish with chopped chives, a dash of paprika or cayenne, and microgreens if desired. Serve immediately.

Tips & Variations

Use fresh lemon juice for the hollandaise to brighten the flavor.

Swap arugula for spinach depending on your preference or availability.
For extra spice, add more cayenne or a splash of hot sauce to the hollandaise.
Poach eggs carefully to avoid overcooking; fresh eggs hold their shape better.

Storage

Prepare the lobster and hollandaise sauce in advance and keep refrigerated separately for up to 2 days. Poach eggs and assemble just before serving for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat hollandaise gently over low heat while stirring to prevent breaking the sauce.

How to Serve

A white plate holds an open-faced sandwich with multiple layers: the bottom layer is a toasted brown English muffin, topped with fresh, dark green arugula leaves that spread a bit beyond the muffin’s edge. Above the greens, there are slices of lobster meat with a pale pink color and a lightly grilled texture. On top of the lobster rests two perfectly poached eggs with white smooth surfaces, one of which is cut open showing bright yellow, runny yolk dripping down. Rich yellow hollandaise sauce covers part of the lobster and muffin, pooling slightly on the plate. The dish is finished with a light sprinkling of red paprika, black pepper, and chopped green chives. The background and surface have a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails work well—just be sure to thaw them completely before cooking to ensure even cooking and best texture.

How do I keep hollandaise sauce from breaking?

Emulsify slowly by adding melted butter gradually while blending. Keep the mixture warm but not hot, and stir gently. If it breaks, whisk in a teaspoon of warm water to bring it back together.

Rita Bennet