Using kitchen shears, cut down the top of the lobster tail shell, stopping before the fan. Gently lift the meat out to rest on top of the shell while still attached at the base.
Melt 2 tbsp butter in a skillet over low heat. Add lobster tails and gently baste in butter for 4ā5 minutes, flipping once, until opaque and tender.
Remove from heat, chop into chunks, and keep warm.
Step 2: Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Add vinegar.
Crack each egg into a small cup. Gently slide into the water one at a time.
Poach for 3ā4 minutes for runny yolks. Remove with slotted spoon and drain on paper towels.
Step 3: Make the Cajun Hollandaise
In a heatproof bowl, whisk the egg yolks over a pot of simmering water (not touching the water).
Whisk constantly until yolks thicken and lighten in color (about 2 minutes).
Slowly drizzle in melted butter, whisking continuously until the sauce is thick and emulsified.
Whisk in lemon juice, paprika, cayenne, garlic powder, onion powder, oregano, and salt.
