Bay Lobster Eggs Benedict with Cajun Hollandaise

Prepare the Cajun Hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth. Place the bowl over a pot of barely simmering water (creating a double boiler). Whisk constantly while slowly drizzling in the melted butter until the sauce thickens and emulsifies. Be careful not to let the mixture get too hot or the eggs will scramble. Once the sauce has thickened, remove it from the heat and whisk in the cayenne pepper, smoked paprika, salt, and pepper. Keep warm while you prepare the rest of the dish.
Prepare the Moreton Bay bugs or bay lobsters by removing the meat from the shells. Set aside.
Blanch the asparagus spears in boiling water for 2-3 minutes until tender-crisp. Remove from the water and set aside.
Fill a large skillet or saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.
Crack each egg into a small bowl or ramekin. Carefully slide the eggs, one at a time, into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove the poached eggs from the water and drain them on paper towels.
While the eggs are poaching, toast the English muffins until golden brown.
To assemble the Eggs Benedict, place two halves of toasted English muffin on each plate. Top each half with blanched asparagus spears, followed by the cooked Moreton Bay bug or bay lobster meat.
Carefully place a poached egg on top of each lobster meat.
Spoon the Cajun Hollandaise sauce generously over each poached egg.
Garnish with capers and fresh dill. Sprinkle with chili powder for extra heat if desired.
Serve immediately and enjoy your delicious Bay Lobster Eggs Benedict with Cajun Hollandaise!