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Bay Lobster Eggs Benedict with Cajun Hollandaise

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.
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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.