Bay Lobster Eggs Benedict with Cajun Hollandaise

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a coastal brunch masterpiece. The creamy poached eggs pair perfectly with rich lobster, and the spicy hollandaise sauce gives everything a bold Southern twist. Whether I’m hosting brunch or just want to treat myself, this dish feels like a restaurant-quality meal I can make at home with ease.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients:

• 2 split English muffins, toasted

• 4 large eggs, poached

• 1 cup cooked bay lobster meat, chopped or whole

• 1 cup baby arugula (optional, for layering)

• 1 tbsp white vinegar (for poaching eggs)

For the Cajun Hollandaise Sauce:

• 3 egg yolks

• ½ cup unsalted butter, melted

• 1 tbsp lemon juice

• 1 tsp Cajun seasoning

• ¼ tsp smoked paprika

• Salt to taste

• Pinch of cayenne pepper (optional)

Directions

1. Make the Cajun Hollandaise:
   I whisk the egg yolks and lemon juice together in a heatproof bowl until creamy. Over low heat (or using a double boiler), I slowly whisk in the melted butter until the sauce thickens. I stir in Cajun seasoning, smoked paprika, salt, and a pinch of cayenne for that smoky Southern heat. I keep it warm while prepping everything else.

2. Poach the Eggs:
   I bring a shallow pot of water to a gentle simmer and add the vinegar. I swirl the water, crack in the eggs one at a time, and poach for 3–4 minutes until the whites are set but yolks are still runny. Then I remove them with a slotted spoon and set aside on a paper towel.

3. Toast and Layer:
   I toast the English muffins until golden. If I’m using arugula, I place a small handful on each half. Then I layer on the warm lobster meat.

4. Add Poached Eggs:
   I gently place a poached egg over each lobster-topped muffin half.

5. Drizzle and Serve:
   I spoon the Cajun hollandaise sauce generously over each egg and finish with a sprinkle of fresh chives or crushed red pepper flakes. I serve it hot for a brunch that truly feels special.

Servings and timing

This recipe makes 2 servings (4 halves total).
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• I sometimes swap lobster for crab or shrimp when I want a change.

• For a lighter version, I use a yogurt-based hollandaise or reduce the butter slightly.

• A slice of avocado under the lobster adds creaminess and makes it even more filling.

• I’ve used baby spinach instead of arugula when I want a milder green.

• To make it gluten-free, I use GF English muffins or serve over roasted sweet potato slices.

storage/reheating

This dish is best served fresh, but I store any extra hollandaise sauce in the fridge for up to 2 days and reheat it gently over low heat while whisking. Poached eggs and lobster don’t reheat well, so I enjoy them fresh and only prep what I’ll eat right away.

FAQs

Can I use frozen lobster meat?

Yes, I often use frozen lobster. I just thaw it completely and warm it gently before layering it onto the muffins.

What if I don’t have a double boiler for the hollandaise?

I use a heatproof bowl set over a pot of simmering water—just make sure the bowl doesn’t touch the water. Whisk constantly and control the heat to avoid scrambling the eggs.

Can I make the sauce ahead of time?

Hollandaise is best made fresh, but I’ve kept it warm in a thermos for up to an hour before serving. If it thickens too much, I whisk in a splash of warm water or lemon juice.

What kind of Cajun seasoning should I use?

Any store-bought blend works, or I mix my own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme.

What sides go well with this dish?

I like serving it with roasted potatoes, a fresh fruit salad, or a light arugula and citrus salad for balance.

Conclusion

This Bay Lobster Eggs Benedict with Cajun Hollandaise is everything I love in a brunch dish—creamy, bold, buttery, and just a little indulgent. It’s simple enough for a weekend breakfast but special enough to serve for holidays or celebrations. Once I tried this version with lobster and Cajun flair, I never looked at traditional Eggs Benedict the same way again.