Ultimate Bay Lobster Eggs Benedict Rich Creamy Cajun Hollandaise is the kind of meal I save for the mornings when I want the kitchen to feel a little slower. Not necessarily a holiday, just a day when I can put a pot of water on the stove, slice a lemon, and let the smell of toasted bread and warm butter set the tone. Eggs Benedict can sound like “restaurant food,” but at home, it’s really just a few small steps that come together at the end. And once you’ve done it once, it stops feeling complicated and starts feeling soothing, like you’re building something warm and generous, piece by piece.
The lobster is what makes this version feel special without being heavy. I like using cooked bay lobster meat, sweet, tender, and easy to warm gently in butter with a pinch of salt. When it hits the pan, it doesn’t need much. Just enough heat to take the chill off, enough butter to carry the flavor, and a squeeze of lemon to keep it bright. While that’s happening, English muffins toast until the edges turn crisp and the centers stay soft. You can hear the tiny crackle when you pull them apart, and that texture matters because it’s what holds everything up.
Then there’s the hollandaise, rich, creamy, and just a little smoky from Cajun seasoning. I keep it mellow: warm butter, egg yolks, lemon, and a gentle spice blend that adds depth without shouting. When it’s right, the sauce looks glossy and pale gold, thick enough to ribbon off a spoon. And when you finally stack it all, muffin, lobster, poached egg, Cajun hollandaise, something quiet happens at the table. The yolk breaks, the sauce meets it, and the whole plate turns into that soft, buttery, coastal comfort that makes people linger. If you’re craving ultimate bay lobster eggs benedict, rich creamy cajun hollandaise, this is a home-cookable way to get there calm, steady, and deeply satisfying.
Why You’ll Love This Recipe
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It feels like a brunch treat, but it’s absolutely doable in a home kitchen.
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The lobster adds sweetness and a “special” feel without extra fuss.
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Cajun hollandaise brings warmth and depth, not overwhelming heat.
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Blender hollandaise is fast and reliable once you know the visual cues.
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You can prep components lobster, toasted muffins while the eggs poach.
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Works beautifully for a seafood main course, brunch-for-dinner included.
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Easy to scale up for guests if you set up a simple assembly line.
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The textures are the best part: crisp muffin, tender lobster, soft egg, silky sauce.
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You can adjust richness easily with lemon and seasoning.
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It’s flexible: muffins, biscuits, or toasted brioche all work.
Ingredients
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8 oz cooked bay lobster meat (or cooked lobster tail/claw meat), chopped into bite-size pieces
If using frozen cooked lobster, thaw fully and pat dry. -
2 tbsp unsalted butter
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1 tsp lemon juice + lemon wedges for serving
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Pinch of salt and black pepper
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Optional: 1 tbsp chopped chives or parsley
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3 large egg yolks
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1 tbsp warm water
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1 1/2 tbsp lemon juice (plus more to taste)
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1/2 cup unsalted butter, melted and hot (not browned)
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1/2 to 1 tsp Cajun seasoning (start lighter, adjust)
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1/4 tsp smoked paprika
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Pinch of cayenne (optional)
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Pinch of salt (taste at the end—Cajun blends vary)
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4 English muffins, split (or 4 biscuits, halved)
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8 large eggs (2 per serving)
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1 tbsp white vinegar (for poaching water)
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Salt and black pepper, to finish
Preparation or Marination
There’s no marinating here, but a little prep keeps everything smooth:
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Bring lobster to the right texture: If it’s already cooked, you only want to warm it gently. Pat it dry so it doesn’t release water into the butter.
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Set up for poaching: Fill a wide saucepan with 2–3 inches of water and bring it to a gentle simmer (small bubbles, not a rolling boil). Add vinegar right before poaching.
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Keep hollandaise warm, not hot: Hollandaise likes a cozy temperature. If your kitchen is cool, set the blender jar in warm water for a minute, or keep the finished sauce in a warm spot near the stove.
INSTRUCTION
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Set the oven to warm (optional). Heat to 200°F so you can keep muffins and lobster warm while you poach eggs.
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Melt butter for the hollandaise. Melt 1/2 cup butter until hot and fully liquid. It should look clear and steaming, not browned.
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Toast the English muffins. Toast until golden with crisp edges. Set aside (or keep warm in the oven).
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Warm the lobster gently. In a small skillet over low heat, melt 2 tbsp butter. Add lobster, a pinch of salt and pepper, and warm 2 minutes until just heated through. You’re looking for a gentle sizzle, not browning. Add lemon juice and herbs, then remove from heat.
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Make the Cajun hollandaise (blender method). Add egg yolks, warm water, and lemon juice to a blender. Blend 10–15 seconds until lighter in color.
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Stream in hot butter slowly. With the blender running on low, pour in the hot melted butter in a thin stream. The sauce should turn glossy and thicken enough to coat a spoon.
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Season the hollandaise. Add Cajun seasoning, smoked paprika, and cayenne if using. Blend briefly. Taste and adjust with a pinch of salt or an extra squeeze of lemon for brightness.
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Hold hollandaise warm. Pour into a small bowl and cover. Keep it near the stove, or place the bowl over warm, not simmering water.
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Prepare poaching water. Bring a wide pan of water to a gentle simmer. Add vinegar. You should see small bubbles rising, not aggressive boiling.
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Poach the eggs. Crack each egg into a small cup. Stir the water gently to create a slow swirl, then slide in an egg. Poach 4 minutes until whites are set and yolks feel softly springy. Lift with a slotted spoon and drain on a paper towel.
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Assemble the base. Place toasted muffins on plates. Spoon warm lobster onto each muffin half.
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Finish and serve. Top with poached eggs, then spoon Cajun hollandaise over the top. Look for the sauce to drape in thick ribbons. Finish with black pepper, chives, and lemon wedges.
Recipe Time and Details
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes
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Servings: 4 (2 eggs Benedict per person)
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Courses: Main Course / Seafood
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Cuisines: American / Coastal brunch-inspired
- Calories: ~620 per serving (estimate)
Flavor and Texture Tips
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Warm lobster, don’t cook it again. Overheating makes it firm and dry. Low heat and a quick toss in butter is enough.
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Keep poaching water gentle. A rolling boil breaks the whites apart. Look for small bubbles and calm movement.
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Hot butter = stable hollandaise. Warm butter helps emulsify quickly. If the butter is lukewarm, the sauce can stay thin.
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Balance richness with lemon. If the hollandaise feels heavy, add a few drops more lemon juice and blend briefly.
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Season gradually. Cajun blends vary in salt and heat. Start modestly, then adjust after tasting.
Serving Ideas
This Benedict is rich, so I like pairing it with something fresh or lightly crisp:
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A simple arugula salad with lemon and olive oil
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Roasted breakfast potatoes with paprika and a little salt
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Steamed asparagus or sautéed spinach is great under the lobster, too
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Fresh fruit (citrus or berries) to keep the plate bright
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Iced tea or a lightly sparkling citrus water on the side
If you’re serving it as dinner, a small green salad and roasted vegetables make it feel complete without adding heaviness.
Storage and Reheating
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Best enjoyed fresh: Hollandaise and poached eggs are at their peak right away.
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Lobster: Store cooked lobster separately in an airtight container up to 2 days. Rewarm gently in butter over low heat.
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Hollandaise: It doesn’t store perfectly. If you must, refrigerate up to 1 day and rewarm very gently over warm water while whisking (don’t microwave on high risk of scrambling).
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Muffins: Toast fresh when serving. Re-toasting helps restore crisp edges.
Recipe Notes
The calmest way to make ultimate bay lobster eggs Benedict rich, creamy Cajun hollandaise at home is to think in layers and temperature. Hollandaise wants warmth, eggs want gentle heat, and lobster wants almost no heat at all—just enough to wake it up. If you keep that in mind, everything falls into place.
Start with the muffins first. Getting them toasted and ready means you won’t be juggling bread while eggs are poaching. Once toasted, you can keep them warm in a low oven so they stay crisp at the edges. Next, warm the lobster briefly in butter. Because it’s already cooked, you’re not trying to brown it, just coat it and heat it through. If the butter starts bubbling aggressively, your pan is too hot. Lower the heat and let it warm quietly.
For hollandaise, the biggest “aha” moment is what it looks like when it’s right. In the blender, the yolks and lemon will look pale and foamy first. As you stream in hot butter, the sauce should become shiny and thicker so that it could drape over the back of a spoon and hold a line when you swipe your finger through. If it’s too thick, add a teaspoon of warm water and blend. If it’s too thin, blend a little longer and make sure your butter is hot enough.
Poached eggs are all about water behavior. You want a simmer that looks steady but calm. Crack eggs into small cups first so you can slide them in smoothly. If your whites spread too much, the water is too hot or moving too fast. If they don’t set, raise the heat slightly until you see small bubbles again.
Finally, assemble quickly and serve immediately. Eggs Benedict is a “right-now” dish, and that’s part of its charm. When the yolk breaks and mixes with the Cajun hollandaise, the sauce becomes even creamier, richer, silkier, and perfectly suited to sweet lobster.
FAQs
1) Can I use raw lobster instead of cooked lobster meat?
Yes, but cook it first. Poach or steam until just opaque, then chop and warm gently in butter before assembling.
2) What if my hollandaise breaks or looks oily?
Blend in 1–2 teaspoons of warm water to bring it back together. Keep it warm, not hot, afterward.
3) Can I poach the eggs ahead of time?
You can. Poach, then chill in cold water. Rewarm in hot (not boiling) water for 30–60 seconds before serving.
4) Is Cajun seasoning very spicy in hollandaise?
It depends on the blend. Start with 1/2 teaspoon, taste, and increase slowly so it stays balanced and creamy.
Conclusion
Eggs Benedict at home doesn’t have to feel intimidating. When you break it down into a few small steps: toast, warm, blend, poach, assemble, it becomes surprisingly approachable and even relaxing. The lobster brings sweetness and that coastal “treat yourself” feeling, but it doesn’t demand complicated prep. The Cajun hollandaise adds warmth and depth, turning a classic sauce into something a little more personal, especially when you keep the seasoning gentle and let lemon brighten the richness.
What I like most about Ultimate Bay lobster eggs benedict rich creamy Cajun hollandaise, is how it invites you to slow down. It’s not the kind of meal you rush through. You notice the silky sauce, the soft egg, the way the lobster stays tender when you warm it carefully. And if you’re making it for someone else, it feels generous in the best way: stacked layers, warm plates, and that moment when the yolk runs into the hollandaise, and everything turns even creamier.
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Ultimate Bay Lobster Eggs Benedict Rich Creamy Cajun Hollandaise
Ingredients
Method
- Set the oven to warm (optional). Heat to 200°F so you can keep muffins and lobster warm while you poach eggs.
- Melt butter for the hollandaise. Melt 1/2 cup butter until hot and fully liquid. It should look clear and steamy, not browned.
- Toast the English muffins. Toast until golden with crisp edges. Set aside (or keep warm in the oven).
- Warm the lobster gently. In a small skillet over low heat, melt 2 tbsp butter. Add lobster, a pinch of salt and pepper, and warm 1–2 minutes until just heated through. You’re looking for a gentle sizzle, not browning. Add lemon juice and herbs, then remove from heat.
- Make the Cajun hollandaise (blender method). Add egg yolks, warm water, and lemon juice to a blender. Blend 10–15 seconds until lighter in color.
- Stream in hot butter slowly. With the blender running on low, pour in the hot melted butter in a thin stream. The sauce should turn glossy and thicken enough to coat a spoon.
- Season the hollandaise. Add Cajun seasoning, smoked paprika, and cayenne (if using). Blend briefly. Taste and adjust with a pinch of salt or an extra squeeze of lemon for brightness.
- Hold hollandaise warm. Pour into a small bowl and cover. Keep it near the stove, or place the bowl over warm (not simmering) water.
- Prepare poaching water. Bring a wide pan of water to a gentle simmer. Add vinegar. You should see small bubbles rising—no aggressive boiling.
- Poach the eggs. Crack each egg into a small cup. Stir the water gently to create a slow swirl, then slide in an egg. Poach 3–4 minutes until whites are set and yolks feel softly springy. Lift with a slotted spoon and drain on a paper towel.
- Assemble the base. Place toasted muffins on plates. Spoon warm lobster onto each muffin half.
- Finish and serve. Top with poached eggs, then spoon Cajun hollandaise over the top. Look for the sauce to drape in thick ribbons. Finish with black pepper, chives, and lemon wedges.
