A luxurious twist on classic Eggs Benedict: buttery bay-lobster meat topped with a perfectly poached egg and a rich, slightly spicy Cajun hollandaise.

Why You’ll Love This Recipe

This dish blends the indulgence of lobster with the elegant simplicity of Eggs Benedict — but elevated. The sweet, tender lobster adds gourmet flavour, while the Cajun-spiced hollandaise gives a subtle heat and smoky depth. It’s ideal for a special breakfast or brunch when you want something impressive but still refined.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 whole cooked Moreton Bay bugs (bay lobsters), chilled
• ¼ cup butter
• 2 tablespoons lemon juice
• 16 fresh asparagus spears, woody ends removed (or substitute spinach, rocket or avocado)
• 4 eggs
• 2 tablespoons white vinegar (for poaching)
• 2 English muffins, split in half
• Salt and pepper, to taste
• 1 tablespoon capers
• Fresh dill, for garnish

For the Cajun Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• ½ cup melted butter (slightly cooled)
• ¼ teaspoon salt
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon chili powder

Directions

1. Prepare the bay lobsters by slicing each lengthwise down the center, keeping the tail meat in the shells. Meanwhile, melt ¼ cup butter in a large frypan over medium heat; stir in the garlic (if you like) and lemon juice.
2. Add the lobster tails flesh-side down; cook ~3 minutes, then flip, spooning the butter-lemon mixture over the meat. After another 2–3 minutes, push the lobster to the side of the pan.
3. Add the asparagus to the same pan and cook 2–3 minutes, turning regularly so they get coated with the butter mixture. Lower the heat and cover to keep the lobster and asparagus warm.
4. To make the Cajun hollandaise: bring a medium saucepan of water to a gentle simmer (as a double boiler). In a heat-proof bowl, whisk together egg yolks and lemon juice until pale and light, about 3–4 minutes. Set the bowl over the simmering water (make sure water doesn’t touch bottom of bowl), and whisk another 5 minutes until thickened. Remove from heat, then slowly stream in the melted butter while whisking until fully incorporated. Stir in salt, smoked paprika, chili powder, and cayenne. Adjust lemon juice and consistency (add a little warm water if it’s too thick), cover, and keep warm.
5. Poach the eggs: fill a large saucepan with water, bring to a gentle simmer (not boiling), add the vinegar, then slip in eggs one by one. Poach for ~4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
6. Lightly toast the English muffin halves.
7. Assemble: place 4 asparagus spears on each muffin half. Remove the lobster meat gently from shells and tear into pieces, dividing evenly among the muffins. Place a poached egg on each, season with salt and pepper, then drizzle generously with Cajun hollandaise. Finish with a few capers and sprigs of fresh dill. Serve immediately.

Servings and timing

Serves 4.
Prep time: about 20 minutes.
Cook time: about 25 minutes.
Total time: ~45 minutes.

Storage/Reheating

If you need to prep ahead: you can cook the lobster the night before. Reheat gently in a pan over low heat with a knob of butter until warmed through. The hollandaise can also be made ahead — rewarm it in a double boiler over gentle simmer before serving. Poached eggs are best freshly made, but if you poach ahead, you can cool in iced water and rewarm in gently simmering water just before serving. Muffins should be toasted just before assembly for best texture.

FAQs

What if I can’t find “Bay lobster” or Moreton Bay bugs?

You can substitute regular lobster tails (or any cooked lobster meat) — the dish will remain luxurious and delicious, though the flavour may differ slightly.

Can I swap asparagus for another green?

Yes. Spinach, rocket (arugula), or even slices of avocado work beautifully. Some people also add a slice of tomato for extra freshness.

How do I know when poached eggs are done?

The egg whites should be fully set but the yolks still runny. A typical poaching time is about 4 minutes in gently simmering (not boiling) water, with a splash of vinegar added.

My hollandaise broke (separated or curdled) — what can I do?

Slowly whisking the melted butter into the egg yolks over gentle heat is key. If it begins to separate, try whisking in a little warm water to bring it back together.

Can I make this for fewer than 4 servings?

Yes — simply scale down ingredients proportionally. For example, for 2 servings, halve the lobster, eggs, hollandaise ingredients, and so on.

Can I prepare parts in advance?

Yes. Lobster meat and hollandaise sauce can be prepared ahead. Store hollandaise warm (in a thermos or over very gentle heat). Poach eggs and toast muffins just before serving for the freshest results.

Is the cajun hollandaise spicy?

It has a gentle kick thanks to cayenne and smoked paprika — enough to add depth without overpowering the lobster and egg. You can reduce or omit the cayenne for a milder version.

Can I use regular butter-poached lobster tails from the frozen fish section?

Yes — cooked lobster tail meat works fine. Poach or gently reheat it in butter according to package instructions before assembling.

What can I serve alongside this dish?

Light sides complement it well — a simple green salad, fresh fruit, or steamed vegetables help balance the richness.

Is this dish suitable for a special brunch or celebration?

Absolutely. The seafood, creamy sauce, and poached egg elevate it — perfect for brunch gatherings, holidays, or any elegant meal.

Conclusion

Bay Lobster Eggs Benedict with Cajun Hollandaise turns a classic breakfast dish into something special — combining succulent lobster, perfectly poached eggs and a smoky, buttery sauce. It’s a dish that feels indulgent yet approachable, ideal for treating yourself or impressing guests at brunch. If you love seafood and rich, balanced flavours, this recipe will likely become a go-to for your next special morning meal.

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