Bay Lobster Eggs Benedict with Cajun Hollandaise: A Luxurious Twist on a Classic Favorite”

In a small saucepan, melt the butter over low heat. Keep warm while you prepare the egg yolk mixture.
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, Cajun seasoning, and paprika.
Set the bowl over a pot of simmering water (double boiler method) and whisk the mixture constantly until it thickens, about 3-4 minutes. Be careful not to let the bowl touch the water directly.
Slowly drizzle in the melted butter while whisking vigorously until the sauce is smooth and creamy. Season with salt and pepper to taste. Keep the sauce warm and set it aside.
Cook the Lobster:

If using bay lobster tails, steam or boil them for about 5-7 minutes until the shells turn bright red and the meat becomes opaque. Remove the lobster meat from the shell and chop it into bite-sized pieces.
If using lobster meat, simply heat it gently in a pan with a little butter until warmed through.
Poach the Eggs:

Bring a pot of water to a gentle simmer, adding a splash of vinegar to help the eggs hold their shape.
Crack each egg into a small bowl and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft and runny. Remove the eggs with a slotted spoon and set aside on a paper towel-lined plate to drain.
Toast the English Muffins:

While the eggs are poaching, heat a pan over medium heat and melt the butter.
Toast the split English muffins in the pan until golden brown and slightly crispy on the cut side.
Assemble the Eggs Benedict:

Place each toasted muffin half on a plate.
Top each muffin half with a generous portion of chopped lobster meat.
Carefully place a poached egg on top of the lobster.
Spoon the warm Cajun hollandaise sauce over the egg, letting it cascade down to cover the lobster and muffin.
Garnish and Serve:

Garnish with fresh chopped parsley and serve with lemon wedges on the side. For extra heat, sprinkle a little more Cajun seasoning over the top if desired.
Serving and Storage Tips: