Step 1: Prepare the Lobster

• Fill a large pot with salted water and bring it to a gentle boil.

• Add the bay lobster tails (about 1 minute per ounce of meat) and cook until they turn a bright reddish-pink color and the meat is opaque and firm.

• Remove the lobster from the pot and let it cool slightly.

• Once cool, remove the meat from the shells and slice each tail into medallions. Set aside.

Step 2: Make the Cajun Hollandaise Sauce

• In a blender or using a handheld immersion blender, combine the egg yolks and lemon juice. Blend until light in color and slightly thickened.

• Slowly drizzle in the melted butter while blending continuously to create an emulsified, creamy sauce.

• Once the mixture thickens to your desired consistency, add the Cajun seasoning, cayenne pepper, and a pinch of salt.

• Taste and adjust seasoning if necessary.

• Transfer to a small bowl and keep warm over a double boiler or in a warm water bath until ready to serve.

Step 3: Poach the Eggs

• Fill a deep saucepan with water and bring it to a gentle simmer—not a boil.

• Add the white vinegar to help the egg whites firm up.

• Crack each egg into a small ramekin or bowl.

• Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the center of the whirlpool. Poach in batches if necessary.

• Let eggs cook for 3 to 4 minutes, or until the whites are set but the yolks remain runny.

• Remove with a slotted spoon and drain briefly on paper towels.

Step 4: Toast and Prepare the Muffins

• While poaching eggs, toast your English muffin halves until golden brown.

• Arrange them on individual serving plates (two halves per person).

• Place a handful of fresh arugula or spinach on each muffin half for added flavor and a fresh green layer.

Step 5: Assemble the Eggs Benedict

• Top each muffin half layered with greens with 2–3 slices of bay lobster meat.

• Carefully place a poached egg over the lobster.

• Spoon generous amounts of the warm Cajun Hollandaise over each egg.

• Finish with a sprinkle of chopped chives, smoked paprika or cayenne pepper, and microgreens if using.