Bay Lobster Eggs Benedict with Cajun Hollandaise 🦞🍳🔥

👩‍🍳 Step-by-Step Method

1️⃣ Prepare the Lobster

1. Bring a medium pot of water to a gentle simmer.
2. Using kitchen shears, cut the top of each lobster tail shell down the middle, stopping before the tail fan.
3. Gently pull the lobster meat upward, resting it on top of the shell (still attached at the base).
4. In a skillet, melt 2 tbsp butter over low heat. Add lobster tails and gently baste with butter, flipping once, until opaque and tender (about 4–5 minutes).
5. Chop into bite-sized pieces, cover, and keep warm.

2️⃣ Poach the Eggs

1. Fill a saucepan with water and bring to a gentle simmer (small bubbles, not boiling).
2. Add 1 tbsp white vinegar to help set the egg whites.
3. Crack each egg into a small cup, then gently slide into the water.
4. Poach for 3–4 minutes for runny yolks, or longer for firmer centers.
5. Remove with a slotted spoon and place on paper towels to drain.
   

   3️⃣ Make the Cajun Hollandaise