Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe
Bay Lobster Eggs Benedict with Cajun Hollandaise is a decadent twist on the classic brunch favorite, featuring tender bay lobster tail meat, perfectly poached eggs, and a rich, spicy Cajun-infused hollandaise sauce. Served on toasted English muffins with fresh arugula or spinach and garnished with chives and microgreens, this elegant dish offers a delightful balance of flavors and textures, ideal for a special occasion or gourmet brunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Poaching
- Cuisine: American
Ingredients
Scale
Base
- 4 English muffins, split and toasted
- Arugula or spinach, enough to top muffins
Poached Eggs
- 8 eggs
- 1 tablespoon white vinegar (for poaching)
Lobster
- 8 pieces of bay lobster tail meat, cooked and sliced
Cajun Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup melted butter
- ½ teaspoon Cajun seasoning
- Pinch of cayenne pepper
- Salt to taste
Garnishes
- Chopped chives
- Paprika or cayenne pepper
- Microgreens (optional)
Instructions
- Cook the Lobster: Bring a large pot of salted water to a boil. Add the bay lobster tails and cook until they turn red and the meat becomes opaque, about 1 minute per ounce. Remove them from the water and let cool. Once cooled, slice the lobster meat into medallions.
- Make Cajun Hollandaise Sauce: In a blender or using an immersion blender, combine the egg yolks and lemon juice. Blend until the mixture lightens in color and thickens slightly. Slowly drizzle in the melted butter while continuing to blend, creating a smooth, creamy emulsion. Stir in Cajun seasoning, a pinch of cayenne pepper, and salt to taste. Keep the sauce warm until ready to serve.
- Poach the Eggs: Fill a large saucepan with water and add white vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then carefully slide the egg into the center. Poach for 3–4 minutes until the whites are set and yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
- Assemble the Eggs Benedict: Place toasted English muffin halves onto serving plates. Top each with a handful of arugula or spinach, followed by slices of bay lobster meat. Gently place a poached egg on top of the lobster. Generously spoon warm Cajun Hollandaise sauce over each poached egg.
- Garnish and Serve: Sprinkle with chopped chives, a dash of paprika or cayenne pepper, and microgreens if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh eggs for the best poaching results.
- Adjust the amount of cayenne and Cajun seasoning to control the spiciness of the hollandaise.
- If lobster tails are pre-cooked, gently warm them before assembling to avoid overcooking.
- You can prepare the hollandaise sauce in advance and keep it warm over a double boiler.
- Serve immediately after assembling to enjoy the poached egg yolks runny and sauce warm.
Keywords: Eggs Benedict, Lobster, Cajun Hollandaise, Brunch, Poached Eggs, Seafood Benedict
