Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Crack eggs, one at a time, into a small bowl, then gently slip into the simmering water. Poach for about 3-4 minutes, until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
For the hollandaise sauce, melt the butter in a small saucepan over low heat. In a blender, combine egg yolks, lemon juice, Cajun seasoning, salt and pepper. Blend on medium speed until the mixture lightens in color, about 20-30 seconds.
With the blender running on low, slowly pour in the melted butter in a steady stream. Continue blending until the sauce is thick and creamy. Taste and adjust seasoning if necessary.
Place a slice of toasted English muffin on each plate. If using, add a slice of Canadian bacon on top of each muffin half.
Divide the lobster meat evenly among the English muffins, then top each with a poached egg.

Spoon the Cajun hollandaise sauce generously over the eggs. Garnish with chopped fresh parsley and serve immediately.
Variations & Tips
For a lighter version, you can skip the Canadian bacon and add a layer of fresh spinach underneath the lobster. You can also substitute shrimp or crab for the bay lobster. If you’re looking to experiment with flavors, try adding sun-dried tomatoes or avocado slices. Lastly, if you prefer a milder sauce, reduce the amount of Cajun seasoning to suit your taste.