Bay Lobster Eggs Benedict with Cajun Hollandaise


Welcome to a culinary journey where the richness of bay lobster meets the elegance of Eggs Benedict, all topped with a spicy Cajun twist. This recipe promises to elevate your brunch experience to new heights, combining classic flavors with a bold and zesty hollandaise sauce. Get ready to impress your guests or simply treat yourself to a decadent morning feast.

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• 4 fresh bay lobsters
• 4 English muffins, split and toasted
• 8 large eggs
• 1 tablespoon white vinegar
• Fresh chives, finely chopped (for garnish)
• Salt and black pepper to taste

For the Cajun Hollandaise:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1 teaspoon Cajun seasoning
• Pinch of cayenne pepper
• Salt to taste


1. Prepare the Bay Lobster:
• Bring a large pot of salted water to a boil.
• Carefully add the bay lobsters to the boiling water and cook for about 8-10 minutes, or until they turn bright red and the meat is cooked through.
• Remove the lobsters from the pot and let them cool slightly. Once cooled, remove the meat from the shells and chop it into bite-sized pieces.
2. Poach the Eggs:
• Fill a large saucepan with water and bring it to a gentle simmer.
• Add the white vinegar to the water.
• Crack each egg into a small bowl or ramekin.
• Carefully slide each egg into the simmering water and cook for about 3-4 minutes for a soft yolk.
• Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
3. Prepare the Cajun Hollandaise:
• In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.
• Place the bowl over a pot of simmering water (double boiler method).
• Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
• Stir in the Cajun seasoning, cayenne pepper, and salt. Adjust seasoning to taste.
4. Assemble the Eggs Benedict:
• Place the toasted English muffin halves on serving plates.
• Top each muffin half with a generous portion of chopped bay lobster meat.
• Carefully place a poached egg on top of the lobster meat.
• Spoon the Cajun Hollandaise sauce generously over the poached egg.
• Garnish with freshly chopped chives and a sprinkle of black pepper.
5. Serve and Enjoy:
• Serve the Bay Lobster Eggs Benedict with Cajun Hollandaise immediately, while still warm.
• Pair it with a side of crispy hash browns or fresh fruit for a complete brunch experience.
• Sit back, relax, and savor every bite of this luxurious and flavorful dish.


Elevate your brunch game with this indulgent Bay Lobster Eggs Benedict with Cajun Hollandaise recipe. From the succulent bay lobster meat to the creamy and spicy hollandaise sauce, every bite is a symphony of flavors that will leave you craving more. Whether you’re hosting a special occasion brunch or simply treating yourself to a gourmet meal, this dish is sure to impress. Give it a try and experience brunch like never before!