Lobster Eggs Cajun Hollandaise

Lobster Eggs Benedict with Cajun Hollandaise is the kind of brunch dish that transforms any weekend into something special. Sweet lobster and creamy poached eggs meet a zesty Cajun hollandaise all stacked on a toasted English muffin with crisp arugula. It is elegant but unexpectedly easy and never fails to impress at a brunch table.

I first made this for a Sunday celebration and was amazed at how the silky hollandaise wakes up the lobster. Now it is my go to treat for birthdays or when I want to bring the seaside to my kitchen.

Ingredients

• English muffins: They form the sturdy base and their texture soaks up the runny yolk nicely. Choose bakery fresh or toast them extra golden for added crunch.
• Eggs: Large eggs are key for perfect poaching. Use the freshest you can find for firm whites and rich yolks.
• Cooked bay lobster meat: Tender and naturally sweet lobster is the showstopper. Ask your fishmonger for claw and tail pieces and avoid any that look dry or dull.
• Baby arugula: Brings bright peppery freshness. Look for crisp leaves with vibrant green color.
• White vinegar: Helps egg whites set quickly when poaching. Basic pantry vinegar works great.
• Egg yolks: Yolky richness gives luscious thickness. Separate them carefully with no trace of white for smooth sauce.
• Unsalted butter: Melted butter brings silkiness. Use high quality butter for the best flavor.
• Lemon juice: Adds needed brightness. Freshly squeezed is always best.
• Cajun seasoning: Provides bold and smoky heat. I like making a custom blend but store bought works well.
• Smoked paprika: Underlines that southern warmth and adds color. Look for deep reddish powder with a strong aroma.
• Salt: Balanced seasoning is crucial—taste and adjust.
• Cayenne: Adds a subtle kick. Start tiny then adjust for your spice tolerance.

Instructions

Whip Up the Cajun Hollandaise:

In a heatproof bowl whisk together egg yolks and lemon juice until the yolks become thick and creamy. Place the bowl over a pot with gently simmering water making sure the bowl does not touch the water. Slowly drizzle in melted unsalted butter while whisking constantly so the sauce emulsifies into a smooth texture. Sprinkle in Cajun seasoning smoked paprika salt and a pinch of cayenne. Whisk well so the flavors meld into a rich glossy hollandaise with southern flair.

Poach Those Eggs Like a Pro:

Heat a wide saucepan of water until it reaches a gentle simmer. Pour in white vinegar and use a spoon to create a gentle swirl. Crack each egg into a small bowl then ease it into the swirling water. Let the eggs poach for three to four minutes until the whites are set but the yolks remain silky. Lift eggs from the water using a slotted spoon and set them on a paper towel to drain excess moisture.

Toast and Layer the Base:

Split each English muffin and toast until deeply golden and crisp at the edges. Place a small handful of fresh baby arugula on each muffin half. Arrange a generous amount of warmed lobster meat over the arugula letting the juices soak into the bread for that irresistible seafood layer.

Top with Poached Eggs:

Gently settle a poached egg on top of the lobster on each muffin half. Be careful not to break the yolk—this is where the signature creamy bite comes from.

Drizzle and Garnish Like a Boss:

Spoon the Cajun hollandaise generously over each egg letting it cascade over the muffin and toppings. Finish with a sprinkle of chopped chives or a dash of crushed red pepper for color and a little heat. Serve immediately while everything is piping hot for the ultimate brunch experience.

What really makes this dish sing for me is the buttery lobster paired with that spicy hollandaise. I have a vivid memory of making this with my sister on a breezy spring morning and discovering that the secret to a dreamy sauce is never rushing the whisking step.

Storage tips

If you have leftover hollandaise keep it in a tightly sealed jar in the fridge for two days. To reheat warm it very gently over a bowl of hot water whisking constantly so it does not separate. As for lobster and poached eggs it is best to prepare fresh but you can store cooked lobster in an airtight container for up to one day.

Ingredient substitutions

Crab or even shrimp can stand in for lobster if you are in a pinch or want to keep the cost down. Spinach works well in place of arugula for a milder green. If you want less spice swap the Cajun seasoning for classic Old Bay or a sprinkle of herbes de Provence for a French twist.

Serving suggestions

Serve alongside a crisp green salad or roasted asparagus for a complete brunch plate. A side of oven baked potatoes is always popular at my table. A glass of dry sparkling wine brings out the buttery lobster beautifully.

Lobster Eggs Benedict is the best of land and sea brought together for brunch. Enjoy the bold flavors and elegant simplicity next time you want to treat yourself or guests.

Recipe FAQs

→ How do I keep hollandaise smooth and creamy?

Whisk egg yolks and lemon juice continuously over low heat, slowly adding melted butter, to keep the sauce silky and prevent curdling.

→ What’s the best way to poach eggs for this dish?

Add a splash of vinegar to simmering water, swirl, and poach eggs gently for 3–4 minutes until whites set with runny yolks.

→ Can I use frozen lobster meat?

Yes, thawed, drained frozen lobster meat can be substituted; warm it gently before layering on the muffin base.

→ What can I serve as a side?

Fresh fruit, roasted potatoes, or a light salad complement the dish without overpowering the main flavors.

→ Is there a substitute for arugula?

Spinach or baby kale work well if you prefer a fresher or milder green under the lobster and eggs.

→ How spicy is the Cajun hollandaise?

The heat is mild, but you can increase Cajun seasoning or cayenne for extra kick according to your taste.