Introduction
Bay Lobster Eggs Benedict with Cajun Hollandaise is not just breakfast—it’s an unforgettable brunch experience. Imagine tender, buttery bay lobster layered on a toasted English muffin, crowned with a silky poached egg, and finished with a luscious Cajun hollandaise sauce. This indulgent twist on the classic Eggs Benedict balances rich creaminess with a spicy kick, making it the kind of dish that turns an ordinary weekend into a celebration.
This recipe captures the soul of New Orleans-style cuisine, infusing the timeless elegance of lobster with the bold, smoky charm of Cajun spices. Whether you’re hosting a holiday brunch, celebrating a special occasion, or simply craving a luxurious morning treat, this recipe is guaranteed to impress. By the end of this guide, you’ll know exactly how to recreate restaurant-quality Cajun Lobster Eggs Benedict in your own kitchen—with step-by-step instructions, chef tips, and irresistible variations.
Why You’ll Love This Recipe
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Decadent flavor: Buttery lobster paired with a velvety Cajun hollandaise.
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Surprisingly simple: Clear instructions make it achievable at home.
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Spicy twist: Classic Eggs Benedict elevated with Cajun seasoning.
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Perfect for brunch: Ideal for holidays, Mother’s Day, or anniversaries.
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Customizable: Works with crab, shrimp, or even smoked salmon.
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Restaurant-quality results: Impress guests with a 5-star dish.
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Flexible base: Swap English muffins for brioche or sourdough.
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Protein-rich: Nutritious seafood paired with eggs for a balanced meal.
Ingredients
To make the perfect Bay Lobster Eggs Benedict with Cajun Hollandaise, gather these high-quality ingredients:
For the Benedict
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2 English muffins, split and toasted (base of the dish)
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4 large eggs (for poaching)
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1 cup cooked bay lobster meat, chopped (star protein)
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1 tablespoon olive oil (for sautéing lobster)
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1 tablespoon lemon juice (adds brightness)
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1 teaspoon Cajun seasoning (flavor boost)
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Salt and pepper to taste
For the Cajun Hollandaise Sauce
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3 large egg yolks (emulsifier and thickener)
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1 tablespoon Dijon mustard (tangy depth)
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1 tablespoon lemon juice (acidity balance)
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1/2 cup unsalted butter, melted (richness)
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1 teaspoon Cajun seasoning (spicy kick)
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Salt to taste
Substitution Suggestions
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Lobster → Swap with crab, shrimp, or smoked salmon.
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English Muffins → Try brioche, sourdough, or gluten-free bread.
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Butter → Substitute with ghee or vegan butter for dairy-free.
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Cajun Seasoning → Use Creole seasoning for a milder flavor.
Step-by-Step Instructions
Step 1: Prepare the Cajun Hollandaise
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In a heatproof bowl, whisk together egg yolks, Dijon mustard, and lemon juice until pale.
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Place over simmering water (double boiler) and whisk constantly until the mixture thickens.
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Slowly drizzle in melted butter, whisking until smooth and creamy.
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Stir in Cajun seasoning and a pinch of salt. Keep warm.
Chef’s Tip: If your hollandaise splits, whisk in a teaspoon of warm water to rescue it.
Step 2: Cook the Lobster
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Heat olive oil in a skillet over medium heat.
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Add chopped lobster, lemon juice, Cajun seasoning, salt, and pepper.
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Sauté for 2–3 minutes until heated through. Remove from heat.
Step 3: Poach the Eggs
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Bring a pot of water to a gentle simmer.
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Crack each egg into a small bowl, then slide into the water.
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Cook for 3–4 minutes (runny yolk) or longer for firmness.
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Remove with a slotted spoon.
Step 4: Assemble the Dish
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Toast English muffins until golden.
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Top each half with sautéed lobster.
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Place a poached egg on top.
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Generously spoon over Cajun hollandaise.
Serve immediately and enjoy the perfect bite: creamy yolk, spicy sauce, and buttery lobster.
Pro Tips (PAA Optimization)
How do you keep hollandaise from curdling?
Keep the heat low and whisk constantly. If it starts to thicken too much, add a splash of warm water to stabilize it.
Can you prepare Bay Lobster Eggs Benedict in advance?
Yes. Cook the lobster ahead and refrigerate it. Make hollandaise fresh, but you can keep it warm in a thermos for up to 1 hour.
What’s the best bread for Eggs Benedict?
While English muffins are classic, brioche or sourdough provide a softer, richer base for Cajun Lobster Eggs Benedict.
Best Ways to Serve
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Pair with a mimosa or Bloody Mary for brunch.
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Serve alongside a fresh arugula salad with lemon vinaigrette.
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Add roasted potatoes or hash browns for a hearty meal.
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Cross-link suggestion: Try alongside Garlic Butter Steak Bites and Mashed Potatoes for a full surf-and-turf experience.
Nutrition (Per Serving)
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Calories: 410
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Protein: 25g
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Carbohydrates: 22g
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Fat: 24g
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Fiber: 2g
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Sodium: 690mg
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Cholesterol: 280mg
Storage & Leftovers
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Lobster mixture: Store in an airtight container up to 2 days.
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Poached eggs: Best eaten fresh, but can be reheated gently in warm water.
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Hollandaise sauce: Does not store well—make fresh for best results.
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English muffins: Toast fresh for best texture.
FAQs
Can I make Cajun Hollandaise without butter?
Yes, substitute with ghee or plant-based butter for a lighter or dairy-free option.
Is this dish spicy?
The Cajun seasoning adds mild heat, but you can adjust by adding more or less.
Can I use frozen lobster?
Absolutely. Thaw overnight in the fridge, then pat dry before cooking.
How do I make it healthier?
Swap in whole-grain muffins, reduce butter in hollandaise, and add steamed greens on the side.
Recipe Variations
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Shrimp Benedict – Replace lobster with Cajun-seasoned shrimp.
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Crab Cake Benedict – Use mini crab cakes instead of muffins.
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Keto Benedict – Serve lobster and eggs on sautéed spinach instead of bread.
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Southern Benedict – Swap Cajun hollandaise for spicy sausage gravy.
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Vegetarian Benedict – Replace lobster with roasted mushrooms and avocado.
Conclusion
This Bay Lobster Eggs Benedict with Cajun Hollandaise is more than a brunch—it’s an experience. From the buttery lobster to the bold Cajun spices, every bite is a balance of comfort and luxury. Whether you’re celebrating a holiday, hosting friends, or simply spoiling yourself, this dish brings restaurant-quality elegance to your table.