Name: Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 3 egg yolks; 1 tablespoon lemon juice; ½ cup butter, melted and cooled; ¼ teaspoon salt; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; ¼ teaspoon chili powder; 3 cooked whole Moreton Bay bugs or Bay Lobsters, chilled; ¼ cup butter; 2 tablespoons lemon juice; 16 fresh asparagus spears, woody ends removed; 4 eggs; 2 tablespoons white vinegar; 2 English muffins, split in half; Salt and pepper to taste; 1 tablespoon capers; Fresh dill, for garnish

Bay Lobster Eggs Benedict with Cajun Hollandaise is a downright decadent twist on the classic brunch staple, bringing together sweet, tender Moreton Bay bugs (or Bay Lobster), crisp asparagus, and pillowy poached eggs. The whole stack is lavished with a creamy, spicy Cajun hollandaise that packs just the right punch. Whether you’re looking to up your weekend brunch game or impress guests with a spectacular showstopper, this dish delivers on flavor, flair, and pure pleasure.

Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a starring role: from the buttery lobster to the zippy lemon, bold spices, and the perfectly poached eggs. With just a handful of fresh components, you’ll create a brunch masterpiece where every bite sings.

Moreton Bay bugs (Bay Lobsters): The star of the show, these bring a sweet, tender bite reminiscent of lobster—with a little local flair.
Butter: Adds essential richness and helps infuse the lobster and asparagus with flavor.
Lemon juice: Brightens both the lobster and hollandaise, balancing out the richness beautifully.
Fresh asparagus spears: Brings color, crunch, and freshness to each bite.
Eggs: Poached to runny-yolk perfection for that signature eggs benedict ooze.
White vinegar: Helps the eggs hold together as they poach.
English muffins: Lightly toasted to soak up all the savory hollandaise and juices.
Salt and pepper: Enhances all the subtle flavors throughout the dish.
Capers: A briny little pop that dresses up the final plate.
Fresh dill: For garnish—brings a bright, herbal finish.
Egg yolks (for the hollandaise): The silky foundation of this luscious sauce.
Lemon juice (for the hollandaise): Gives that classic tang, now with Cajun vibrancy.
Butter (melted and cooled, for the hollandaise): Whisked in for that ultra-creamy texture.
Salt (for the hollandaise): Rounds out the sauce’s flavor.
Smoked paprika: Adds smoky depth to the Cajun hollandaise.
Cayenne pepper: For subtle heat and zing.
Chilli powder: Delivers color and a lingering warmth.

How to Make Bay Lobster Eggs Benedict with Cajun Hollandaise

Step 1: Prep the Bay Lobster

Begin by slicing your cooked, chilled Bay Lobsters (or Moreton Bay bugs) in half lengthwise, right down the center. Keep the tail meat nestled in the shells—this allows for even warming and ensures the lobster stays tender. At the same time, melt butter in a large frying pan over medium heat, then stir in lemon juice for a burst of freshness that’ll permeate every bite.

Step 2: Sauté the Lobster and Asparagus

Add your halved Bay Lobster tails to the hot pan, flesh side down, letting them gently heat through for about 3 minutes. Flip the halves over, then spoon the sizzling garlic-lemon butter over the meat. After 2-3 more minutes, simply nudge the lobsters to the side of the pan and toss in your asparagus spears. Give the asparagus a 2-3 minute tumble in the buttery mixture, turning them until they’re bright green and just crisp-tender. Cover the pan to keep everything warm while you turn to the sauce.

Step 3: Make the Cajun Hollandaise

For the Bay Lobster Eggs Benedict with Cajun Hollandaise, half-fill a saucepan with water and bring it to a gentle simmer. Pop your egg yolks and lemon juice into a heatproof bowl and whisk until pale and creamy, about 3-4 minutes. Set the bowl over the simmering water (making sure the water doesn’t touch the bowl) and keep whisking for another 5 minutes until the yolk mixture thickens and goes very pale. Take the bowl off the heat and stream in melted, cooled butter while whisking constantly—this creates that classic silky hollandaise. Finish by whisking in salt, smoked paprika, cayenne, and chili powder. Taste for balance and, if needed, add a splash more lemon juice. Keep the sauce warm and ready for assembly.

Step 4: Poach the Eggs

Fill another saucepan with water and bring it to just a simmer—tiny bubbles are perfect, not a rolling boil. Add the white vinegar; it helps the egg whites stay together. Crack your eggs into small cups, then gently slide them into the water. Poach for about 4 minutes, until the whites are set but the yolks are still beautifully runny. Scoop them out with a slotted spoon and let them drain on paper towels.

Step 5: Toast the Muffins and Assemble

As the eggs poach, split your English muffins and toast them to a light golden brown. Now you’re ready for the grand assembly: Place four asparagus spears on each muffin half. Use a fork (or your fingers) to gently lift the lobster meat from the shells and divide it among the muffins, tearing the meat into luscious pieces.

Step 6: Finish with Eggs and Cajun Hollandaise

Nestle a poached egg onto each lobster-topped muffin half. Sprinkle with salt and pepper, then spoon over a lavish amount of your Cajun-spiced hollandaise. Finish with capers and fronds of fresh dill on top. Your Bay Lobster Eggs Benedict with Cajun Hollandaise is ready to dazzle!

How to Serve Bay Lobster Eggs Benedict with Cajun Hollandaise

Garnishes

Top each benedict with a scattering of capers and a snip of fresh dill, and maybe even an extra sprinkle of smoked paprika. These little extras not only make your Bay Lobster Eggs Benedict with Cajun Hollandaise look gourmet but also add pops of flavor and color that bring the whole plate to life.

Side Dishes

Pairing your Bay Lobster Eggs Benedict with Cajun Hollandaise with crispy breakfast potatoes or a fresh leafy salad makes for a well-rounded brunch. Even a side of grilled tomatoes or lightly dressed rocket can add a vibrant, juicy contrast and ensure no morsel of the luscious hollandaise goes to waste.

Creative Ways to Present

Take your presentation up a notch by layering everything on a rustic wooden board, or plating each component with artful spacing: asparagus spears fanned out, lobster tail perched high, a gleaming poached egg, and a generous pour of Cajun hollandaise cascading down. For a whimsical touch, serve mini versions on toasted baguette rounds for a joyful brunch platter.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the lobster, poached eggs, and hollandaise in separate airtight containers in the refrigerator. The English muffins and asparagus can be wrapped tightly. Everything will keep well for up to 2 days, though assemble just before serving for the freshest feel.

Freezing

Freezing is best reserved for the lobster and English muffins; the hollandaise and poached eggs don’t freeze gracefully due to their delicate texture. Cool the lobster completely, wrap tightly, and freeze for up to 1 month. The English muffins can go straight into the freezer as well.

Reheating

To reheat, gently warm the lobster and asparagus in a covered skillet with a splash of water or butter over low heat. English muffins can be toasted straight from the fridge or freezer. For hollandaise, reheat slowly over a double boiler, whisking constantly and adding a teaspoon of water to loosen if needed. Poached eggs are best made fresh, but you can reheat them briefly in hot (not boiling) water for about 1 minute.

FAQs

Can I substitute regular lobster for Moreton Bay bugs?

Absolutely! If you can’t find Moreton Bay bugs, regular lobster tails are a fantastic substitute and will give that same sweet, tender bite Bay Lobster Eggs Benedict with Cajun Hollandaise is known for.

What if I don’t have smoked paprika?

No worries—try sweet paprika for color, or a pinch of chipotle powder for added smoky depth. Your Cajun hollandaise will still sing with robust flavor.

Can I make the Cajun hollandaise in advance?

You can prepare the hollandaise up to two hours ahead. Keep it warm in a thermos or over a double boiler set to very low heat, whisking occasionally to preserve its velvety texture. Never boil, or it may split.

What else can I use instead of asparagus?

This recipe shines with your personal twist—sub in spinach, rocket, slices of ripe tomato, or creamy avocado. Each brings its own flair to Bay Lobster Eggs Benedict with Cajun Hollandaise.

How do I keep poached eggs perfectly runny?

Keep the water at a gentle simmer and set a timer for exactly 4 minutes. Use the freshest eggs possible for neat, tender whites and consistently gooey yolks—an absolute must for true eggs benedict lovers!

Final Thoughts

Go ahead—treat yourself or your favorite people to a slice of brunch heaven with Bay Lobster Eggs Benedict with Cajun Hollandaise. This is the kind of recipe that turns any morning into a special occasion, and trust me, every forkful is worth the tiny bit of extra effort. Dig in and enjoy every spicy, buttery, luxurious bite!