Whipped this up for a potluck and everyone couldn’t get enough of it.

Bay Lobster Eggs Benedict is an elegant twist on the traditional brunch classic. With roots tracing back to the luxurious breakfasts of New York City’s grand hotels in the late 19th century, this dish marries the sweet, succulent flavors of bay lobster with the creamy, zesty kick of Cajun hollandaise. It’s perfect for elevating your brunch game, impressing guests, or simply treating yourself to a gourmet moment at home.
This Bay Lobster Eggs Benedict pairs wonderfully with a fresh arugula and cherry tomato salad dressed in a light lemon vinaigrette. For something heartier, consider serving it alongside crispy home fries or a creamy avocado and corn salad. A chilled glass of champagne or a vibrant mimosa would also complement the rich flavors beautifully.
Bay Lobster Eggs Benedict with Cajun Hollandaise
Servings: 4 servings
Ingredients
4 English muffins, split and toasted
8 large eggs
1 lb cooked bay lobster meat, roughly chopped
1 tbsp white vinegar
4 slices Canadian bacon (optional)
1/2 cup unsalted butter (for hollandaise sauce)
3 large egg yolks (for hollandaise sauce)
1 tbsp lemon juice (for hollandaise sauce)
1-2 tsp Cajun seasoning (to taste, for hollandaise sauce)
Salt and pepper to taste
Chopped fresh parsley for garnish
Directions

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Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Crack eggs, one at a time, into a small bowl, then gently slip into the simmering water. Poach for about 3-4 minutes, until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
For the hollandaise sauce, melt the butter in a small saucepan over low heat. In a blender, combine egg yolks, lemon juice, Cajun seasoning, salt and pepper. Blend on medium speed until the mixture lightens in color, about 20-30 seconds.
With the blender running on low, slowly pour in the melted butter in a steady stream. Continue blending until the sauce is thick and creamy. Taste and adjust seasoning if necessary.
Place a slice of toasted English muffin on each plate. If using, add a slice of Canadian bacon on top of each muffin half.
Divide the lobster meat evenly among the English muffins, then top each with a poached egg.

Spoon the Cajun hollandaise sauce generously over the eggs. Garnish with chopped fresh parsley and serve immediately.
Variations & Tips
For a lighter version, you can skip the Canadian bacon and add a layer of fresh spinach underneath the lobster. You can also substitute shrimp or crab for the bay lobster. If you’re looking to experiment with flavors, try adding sun-dried tomatoes or avocado slices. Lastly, if you prefer a milder sauce, reduce the amount of Cajun seasoning to suit your taste.