There’s nothing more indulgent than Bay Lobster Eggs Benedict with Cajun Hollandaise—a luxurious twist on the classic brunch favorite! Tender bay lobster sits on a toasted English muffin, topped with a perfectly poached egg and smothered in a rich, spicy Cajun hollandaise sauce. This dish is perfect for special occasions, weekend brunch, or when you want to impress your guests with something truly decadent.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Why You’ll Love This Bay Lobster Eggs Benedict
- Rich & Decadent – Buttery lobster, creamy hollandaise, and poached eggs create the ultimate flavor combination.
- Spicy Cajun Kick – The hollandaise sauce adds a bold twist to the classic dish.
- Elegant Yet Easy – Surprisingly simple to make but looks and tastes gourmet.
- Perfect for Special Occasions – A luxurious brunch dish that’s great for holidays, birthdays, or Mother’s Day.
Ingredients for Bay Lobster Eggs Benedict with Cajun Hollandaise
For the Bay Lobster:
- ½ lb bay lobster meat (or langostino)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- ½ teaspoon Cajun seasoning
- 1 tablespoon fresh lemon juice
For the Cajun Hollandaise Sauce:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- ½ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon hot sauce (like Tabasco)
- ¼ teaspoon salt
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split and toasted
- 1 teaspoon white vinegar (for poaching eggs)
- 1 tablespoon chopped fresh parsley (for garnish)
Tools You’ll Need
- Saucepan
- Skillet
- Whisk
- Slotted spoon
- Blender or immersion blender (for hollandaise)
How to Make Bay Lobster Eggs Benedict with Cajun Hollandaise
Step 1: Prepare the Bay Lobster
- In a skillet over medium heat, melt butter and sauté garlic for 30 seconds.
- Add bay lobster meat, Cajun seasoning, and lemon juice. Cook for 2-3 minutes until warmed through.
- Remove from heat and keep warm.
Step 2: Make the Cajun Hollandaise Sauce
- In a blender, combine egg yolks, lemon juice, Cajun seasoning, smoked paprika, hot sauce, and salt.
- With the blender running, slowly drizzle in melted butter until the sauce thickens.
- If the sauce is too thick, add 1 teaspoon of warm water at a time until smooth.
- Keep warm over a bowl of hot water while preparing the eggs.
Step 3: Poach the Eggs
- Bring a pot of water to a gentle simmer and add white vinegar.
- Crack an egg into a small bowl, then carefully slide it into the water.
- Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
Step 4: Assemble the Eggs Benedict
- Place toasted English muffin halves on plates.
- Top each with a generous portion of bay lobster.
- Place a poached egg on top of the lobster.
- Drizzle with Cajun hollandaise sauce.
- Garnish with fresh parsley and serve immediately.
Serving Suggestions
- With Roasted Potatoes – A crispy, seasoned side pairs perfectly with the creamy hollandaise.
- With a Fresh Salad – A light citrusy salad balances the richness of the dish.
- With Mimosas or Bloody Marys – A classic brunch cocktail makes this meal even more special.
Tips for the Best Eggs Benedict
- Use Fresh Lobster – If possible, use fresh bay lobster or langostino for the best flavor.
- Perfectly Poach the Eggs – Use fresh eggs and keep the water at a gentle simmer.
- Hollandaise Hack – If the sauce is too thick, whisk in warm water or lemon juice.
- Make It Spicier – Add extra hot sauce or cayenne pepper for more heat.
Storage Instructions
- Hollandaise Sauce: Best served fresh, but can be kept warm for up to 30 minutes.
- Poached Eggs: Can be made ahead and stored in cold water in the fridge. Reheat in warm water before serving.
- Lobster Mixture: Store in an airtight container for 1 day and reheat gently before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use lobster tails instead of bay lobster?
Yes! Simply chop cooked lobster tails into small pieces and follow the same recipe.
Q2: What can I use instead of English muffins?
Try toasted brioche, croissants, or even biscuits for a fun twist.
Q3: Can I make the hollandaise sauce ahead of time?
Hollandaise is best served fresh, but you can keep it warm over hot water for up to 30 minutes
A Brunch Masterpiece!
This Bay Lobster Eggs Benedict with Cajun Hollandaise is an irresistible dish that brings rich flavors, creamy textures, and a touch of spice. Whether you’re making it for a weekend brunch or a special celebration, it’s guaranteed to impress!
Did you make this recipe? Share your photos and tag us—we love seeing your creations!
📌 Save this recipe for later and follow us for more gourmet brunch ideas!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving – 1 Benedict)
- Calories: 420
- Protein: 32g
- Carbohydrates: 24g
- Fat: 25g
- Fiber: 2g
Enjoy every rich, buttery, and spicy bite of this Bay Lobster Eggs Benedict with Cajun Hollandaise! 🦞🍳✨
Print
Bay Lobster Eggs Benedict with Cajun Hollandaise
- Total Time: 30 minutes
Description
There’s nothing more indulgent than Bay Lobster Eggs Benedict with Cajun Hollandaise—a luxurious twist on the classic brunch favorite! Tender bay lobster sits on a toasted English muffin, topped with a perfectly poached egg and smothered in a rich, spicy Cajun hollandaise sauce. This dish is perfect for special occasions, weekend brunch, or when you want to impress your guests with something truly decadent.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Bay Lobster:
- ½ lb bay lobster meat (or langostino)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- ½ teaspoon Cajun seasoning
- 1 tablespoon fresh lemon juice
For the Cajun Hollandaise Sauce:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- ½ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon hot sauce (like Tabasco)
- ¼ teaspoon salt
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split and toasted
- 1 teaspoon white vinegar (for poaching eggs)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
Step 1: Prepare the Bay Lobster
- In a skillet over medium heat, melt butter and sauté garlic for 30 seconds.
- Add bay lobster meat, Cajun seasoning, and lemon juice. Cook for 2-3 minutes until warmed through.
- Remove from heat and keep warm.
Step 2: Make the Cajun Hollandaise Sauce
- In a blender, combine egg yolks, lemon juice, Cajun seasoning, smoked paprika, hot sauce, and salt.
- With the blender running, slowly drizzle in melted butter until the sauce thickens.
- If the sauce is too thick, add 1 teaspoon of warm water at a time until smooth.
- Keep warm over a bowl of hot water while preparing the eggs.
Step 3: Poach the Eggs
- Bring a pot of water to a gentle simmer and add white vinegar.
- Crack an egg into a small bowl, then carefully slide it into the water.
- Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
Step 4: Assemble the Eggs Benedict
- Place toasted English muffin halves on plates.
- Top each with a generous portion of bay lobster.
- Place a poached egg on top of the lobster.
- Drizzle with Cajun hollandaise sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- Use Fresh Lobster – If possible, use fresh bay lobster or langostino for the best flavor.
- Perfectly Poach the Eggs – Use fresh eggs and keep the water at a gentle simmer.
- Hollandaise Hack – If the sauce is too thick, whisk in warm water or lemon juice.
- Make It Spicier – Add extra hot sauce or cayenne pepper for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
