On a quiet Sunday morning, before the house fully came to life, I decided to prepare something a little different from our usual breakfast. Soft morning light slipped through the windows, and I could already hear the kids moving around upstairs. After a busy week, setting aside a calm moment in the kitchen felt grounding, and the lobster meat I’d picked up the day before seemed just right for a breakfast with a gentle touch of extra care.
As the lobster warmed in butter, the kitchen slowly drew everyone in. My husband paused by the counter, curious, while the kids asked if a “special breakfast” was on the way. The slow pace of whisking the hollandaise and hearing footsteps gather around gave the morning a cozy rhythm that we don’t always get during our busier days.
By the time the poached eggs were ready and the muffins were toasted, the table carried a quiet excitement. We sat together, sharing warm bites and easy conversation, letting the morning stretch a little longer than usual. Moments like these add a soft, steady rhythm to our home, carried by the simple act of enjoying a good meal together.
Short Description
Bay Lobster Eggs Benedict with Cajun Hollandaise is a rich, flavorful twist on the classic breakfast dish, pairing tender buttery lobster with perfectly poached eggs and a silky, lightly spiced hollandaise sauce.
Key Ingredients
For the Benedict
- 2 split English muffins
- 4 large eggs
- 1 cup cooked bay lobster meat
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh chives, chopped
For the Cajun Hollandaise
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup melted butter
- 1 teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- Pinch cayenne pepper (optional)
- Salt to taste
Tools Needed
- Medium skillet
- Whisk
- Double boiler or heatproof bowl placed over a pot
- Slotted spoon
- Small saucepan
- Mixing bowls
Cooking Instructions
Step 1: Toast the Muffins
Toast the English muffins until golden brown and set aside. Keeping them slightly crisp helps them hold up well under the toppings.
Step 2: Warm the Lobster
Melt the butter in a skillet over medium heat. Add the lobster meat, lemon zest, salt, and pepper. Warm gently for one to two minutes, just until fragrant. Avoid overcooking, as lobster can become rubbery.
Step 3: Prepare the Cajun Hollandaise
Bring a pot of water to a gentle simmer and place a heatproof bowl on top. Whisk egg yolks and lemon juice until they begin to thicken. Slowly drizzle in the melted butter while whisking constantly until smooth and creamy. Stir in Cajun seasoning, smoked paprika, cayenne if using, and salt. Remove from heat and keep warm.
Step 4: Poach the Eggs
Fill a saucepan with simmering water and add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for three to four minutes until the whites are set but the centers are still soft. Remove with a slotted spoon and drain briefly on a paper towel.
Step 5: Assemble and Serve
Place warmed lobster on each toasted muffin half. Top with a poached egg and spoon the warm Cajun hollandaise over the top. Garnish with chopped chives and serve immediately.
Why You’ll Love This Recipe
Provides a restaurant-quality breakfast without complicated steps
Combines rich flavors with a bright, spiced hollandaise that feels special
Works beautifully for slow weekend mornings or celebratory brunches
Uses simple ingredients that come together quickly
Offers a satisfying balance of protein, richness, and freshness
Mistakes to Avoid & Solutions
Overcooking the lobster
Lobster can become tough if heated too long.
Solution: Warm it gently for one to two minutes, just until coated in butter.
Scrambling the hollandaise
High heat can cause the yolks to curdle.
Solution: Keep the bowl over gentle steam and whisk constantly.
Poaching eggs in boiling water
Water that’s too hot breaks the whites apart.
Solution: Simmer, don’t boil, and add a splash of vinegar to help them set.
Cutting into the Benedict too soon
Letting it rest for a few seconds helps the hollandaise settle.
Solution: Assemble right before serving but give it a moment to set.
Serving and Pairing Suggestions
Serve with a side of roasted potatoes or sautéed greens.
Pair with fresh fruit for a lighter, refreshing contrast.
For a brunch spread, combine with yogurt parfaits or a simple salad.
Serve plated individually for a polished presentation or family-style for a relaxed gathering.
Storage and Reheating Tips
Poached eggs are best fresh, but you can refrigerate leftovers separately if needed.
Store cooked lobster and toasted muffins in airtight containers for up to one day.
Reheat lobster gently in a skillet to avoid drying it out.
Hollandaise should be made fresh, but can be rewarmed over gentle heat with constant whisking if needed.
FAQs
1. Can I use frozen lobster meat?
Yes, just thaw it completely and pat dry before warming.
2. Can I make the hollandaise ahead of time?
Hollandaise is best served immediately, but you can keep it warm for up to thirty minutes.
3. What if I’m new to poaching eggs?
Start with simmering water, use fresh eggs, and pour them gently into the water.
4. Can I substitute another protein?
Crab, shrimp, or smoked salmon all work well with Cajun hollandaise.
5. How spicy is this dish?
It has mild warmth, but you can adjust by reducing or increasing the cayenne.
Tips & Tricks
Toast the muffins deeply so they stay crisp under the sauce.
Use fresh lemon zest in the lobster step for brightness.
Whisk hollandaise off the heat if it thickens too quickly.
Poach eggs ahead of time and rewarm in hot water for easy serving.
Recipe Variations
Crab Benedict: Replace lobster with lump crab and add a squeeze of lemon.
Southern Benedict: Swap the English muffin for a biscuit and use smoked paprika generously.
Greens and Lobster Benedict: Add sautéed spinach between the muffin and lobster for extra color and nutrients.
Herb Hollandaise: Replace Cajun seasoning with chopped parsley, thyme, and chives for a fresh twist.
Final Thoughts
Preparing this Benedict brought a bright, easy warmth to our morning, almost like adding a small celebration to an ordinary day. The tender lobster, gentle poached eggs, and softly spiced hollandaise created a mix of flavors that felt both cozy and energizing. It invited everyone to the table a little sooner and set a relaxed tone for the rest of the day.
Sharing a breakfast like this seems to open the door for those small conversations that can slip past us during a busy week. Seeing my family enjoy something made with intention always stays with me long after the dishes are done. I hope this recipe brings a similar sense of calm and connection to your kitchen, no matter how many people you’re cooking for.
Bay Lobster Eggs Benedict with Cajun Hollandaise
Ingredients
For the Benedict
- 2 split English muffins
- 4 large eggs
- 1 cup cooked bay lobster meat
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh chives chopped
For the Cajun Hollandaise
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup melted butter
- 1 teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- Pinch cayenne pepper optional
- Salt to taste
Instructions
- Toast English muffins until golden and crisp.
- Warm lobster in melted butter with lemon zest, salt, and pepper for 1–2 minutes.
- Whisk egg yolks with lemon juice over simmering water, slowly add melted butter, then season with Cajun spices and keep warm.
- Poach eggs 3–4 minutes in simmering water with a splash of vinegar and drain.
- Layer lobster on muffin halves, add poached eggs, spoon over Cajun hollandaise, and garnish with chives.
