To make the Cajun Hollandaise, fill a saucepan with about an inch of water and bring it to a simmer over medium heat. In a heatproof bowl that fits snugly over the saucepan, whisk together the egg yolks and lemon juice.
Place the bowl over the simmering water (make sure the bottom of the bowl doesn’t touch the water) and continue whisking constantly until the mixture begins to thicken, about 2-3 minutes.
Slowly drizzle in the melted butter while whisking continuously, until the sauce is smooth and thickened.
Stir in the Cajun seasoning, cayenne pepper, and salt. Remove from heat and set aside.
Fill a large skillet with water and bring it to a gentle simmer. Add the vinegar to the water.
Crack each egg into a small bowl or ramekin. Carefully slide the eggs, one by one, into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny.
While the eggs are poaching, assemble the Eggs Benedict. Place a toasted English muffin half on each plate. Top each muffin half with a portion of shredded bay lobster meat.
Once the eggs are done poaching, use a slotted spoon to remove them from the water and drain off any excess water. Place one poached egg on top of each pile of lobster meat.
Drizzle the Cajun Hollandaise sauce over the top of each poached egg.
Garnish with chopped fresh chives and season with salt and pepper to taste.
Serve the Bay Lobster Eggs Benedict with Cajun Hollandaise immediately, and enjoy the luxurious flavors!