This Bay Lobster Eggs Benedict with Cajun Hollandaise is a luxurious twist on the classic brunch favorite. Sweet, tender lobster is paired with perfectly poached eggs, buttery toasted English muffins, and a spicy Cajun-infused hollandaise sauce. The combination of flavors and textures is truly mouthwatering, making it the perfect dish to impress guests or treat yourself to a decadent breakfast or brunch.
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Why You’ll Love This Bay Lobster Eggs Benedict
✔ Lobster Luxury – Sweet, succulent lobster takes your Eggs Benedict to the next level.
✔ Cajun Kick – A spicy, flavorful hollandaise with a Cajun twist.
✔ Restaurant-Quality – You’ll feel like you’re dining at a high-end brunch spot, but it’s easy to make at home.
✔ Impressive & Delicious – Perfect for a special occasion or a treat-yourself day.
Ingredients for Bay Lobster Eggs Benedict with Cajun Hollandaise
For the Benedict:
- 4 fresh bay lobster tails (or substitute with regular lobster)
- 4 large eggs
- 2 English muffins, split in half
- 2 tablespoons unsalted butter (for toasting muffins)
- Fresh parsley (for garnish, optional)
For the Cajun Hollandaise:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup unsalted butter (melted)
- 1 teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
Tools You’ll Need
✔ Small saucepan
✔ Whisk
✔ Blender or hand blender
✔ Poaching pan or large saucepan
✔ Skillet for toasting the muffins
✔ Slotted spoon
How to Make Bay Lobster Eggs Benedict with Cajun Hollandaise
Step 1: Prepare the Cajun Hollandaise
- In a small saucepan, melt the butter over low heat.
- In a blender or with a hand blender, combine the egg yolks, lemon juice, and Dijon mustard.
- While blending, slowly drizzle in the melted butter until the sauce thickens and emulsifies.
- Add Cajun seasoning, smoked paprika, salt, and pepper, blending until smooth. Set aside to keep warm.
Step 2: Cook the Lobster
- Bring a large pot of water to a simmer. Add a pinch of salt.
- Split the lobster tails lengthwise with a sharp knife, removing the meat from the shells.
- Poach the lobster meat in the simmering water for about 2-3 minutes or until opaque and fully cooked.
- Remove the lobster tails from the water and set aside.
Step 3: Poach the Eggs
- In the same pot of simmering water, add a splash of vinegar (optional) to help the eggs hold their shape.
- Crack the eggs into individual small cups or ramekins.
- Gently slide the eggs into the simmering water and cook for about 3-4 minutes for soft poached eggs.
- Remove the eggs with a slotted spoon and set aside.
Step 4: Toast the English Muffins
- In a skillet, melt the butter over medium heat.
- Toast the English muffin halves until golden brown on both sides.
Step 5: Assemble the Eggs Benedict
- Place a toasted English muffin half on each plate.
- Top each muffin with a portion of cooked lobster.
- Gently place a poached egg on top of the lobster.
- Drizzle the Cajun hollandaise sauce generously over the egg.
- Garnish with fresh parsley for a pop of color.
Serving Suggestions
- Pair with: A fresh salad or sautéed spinach for a light side.
- Side Dish Idea: Roasted potatoes or crispy bacon can add a savory crunch.
- Drink pairing: A refreshing mimosa or a crisp white wine like Sauvignon Blanc.
Tips for the Best Bay Lobster Eggs Benedict
✔ Poach the eggs gently – Avoid boiling the water too aggressively to keep the eggs from breaking.
✔ Fresh lobster is key – Choose fresh, high-quality lobster for the best flavor.
✔ Make hollandaise just before serving – It’s best served fresh, so make the sauce last.
✔ Adjust the spice level – Feel free to add more or less Cajun seasoning depending on your taste.
Storage Instructions
- Refrigerate: Leftover hollandaise sauce can be stored in the fridge for up to 2 days. Reheat gently over a double boiler before serving.
- Lobster: If you have leftover lobster, store it in an airtight container for up to 2 days in the refrigerator. Reheat gently in a skillet or in the microwave.
Frequently Asked Questions (FAQ)
Q1: Can I use regular lobster instead of bay lobster?
A: Yes! Regular lobster tails will work perfectly in this recipe.
Q2: How can I make this dish ahead of time?
A: Prepare the Cajun hollandaise and lobster the night before, and store them separately in the fridge. Poach the eggs and assemble the dish right before serving.
Q3: Can I make the hollandaise without a blender?
A: Yes! You can whisk the egg yolks and melted butter in a heatproof bowl over a double boiler, but be careful not to scramble the eggs.
Conclusion: A Show-Stopping Brunch
This Bay Lobster Eggs Benedict with Cajun Hollandaise is a fantastic way to elevate your brunch game. With sweet lobster, perfectly poached eggs, and a spicy hollandaise, this dish will be the highlight of your meal. Whether you’re celebrating or just treating yourself, it’s sure to impress!
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🕒 Preparation Time: 15 minutes
🔥 Cooking Time: 20 minutes
🌍 Cuisine: American (Brunch)
Nutritional Information (per serving)
Calories: 480
Protein: 35g
Carbohydrates: 9g
Fat: 36g
Fiber: 1g
Enjoy your decadent brunch, and don’t forget to savor every bite!
Print
Bay Lobster Eggs Benedict with Cajun Hollandaise
- Total Time: 35 minutes
Description
This Bay Lobster Eggs Benedict with Cajun Hollandaise is a luxurious twist on the classic brunch favorite. Sweet, tender lobster is paired with perfectly poached eggs, buttery toasted English muffins, and a spicy Cajun-infused hollandaise sauce. The combination of flavors and textures is truly mouthwatering, making it the perfect dish to impress guests or treat yourself to a decadent breakfast or brunch.
Subscribe to our newsletter for more gourmet recipes and brunch ideas delivered straight to your inbox!
Ingredients
For the Benedict:
- 4 fresh bay lobster tails (or substitute with regular lobster)
- 4 large eggs
- 2 English muffins, split in half
- 2 tablespoons unsalted butter (for toasting muffins)
- Fresh parsley (for garnish, optional)
For the Cajun Hollandaise:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup unsalted butter (melted)
- 1 teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Cajun Hollandaise
- In a small saucepan, melt the butter over low heat.
- In a blender or with a hand blender, combine the egg yolks, lemon juice, and Dijon mustard.
- While blending, slowly drizzle in the melted butter until the sauce thickens and emulsifies.
- Add Cajun seasoning, smoked paprika, salt, and pepper, blending until smooth. Set aside to keep warm.
Step 2: Cook the Lobster
- Bring a large pot of water to a simmer. Add a pinch of salt.
- Split the lobster tails lengthwise with a sharp knife, removing the meat from the shells.
- Poach the lobster meat in the simmering water for about 2-3 minutes or until opaque and fully cooked.
- Remove the lobster tails from the water and set aside.
Step 3: Poach the Eggs
- In the same pot of simmering water, add a splash of vinegar (optional) to help the eggs hold their shape.
- Crack the eggs into individual small cups or ramekins.
- Gently slide the eggs into the simmering water and cook for about 3-4 minutes for soft poached eggs.
- Remove the eggs with a slotted spoon and set aside.
Step 4: Toast the English Muffins
- In a skillet, melt the butter over medium heat.
- Toast the English muffin halves until golden brown on both sides.
Step 5: Assemble the Eggs Benedict
- Place a toasted English muffin half on each plate.
- Top each muffin with a portion of cooked lobster.
- Gently place a poached egg on top of the lobster.
- Drizzle the Cajun hollandaise sauce generously over the egg.
- Garnish with fresh parsley for a pop of color.
Notes
✔ Poach the eggs gently – Avoid boiling the water too aggressively to keep the eggs from breaking.
✔ Fresh lobster is key – Choose fresh, high-quality lobster for the best flavor.
✔ Make hollandaise just before serving – It’s best served fresh, so make the sauce last.
✔ Adjust the spice level – Feel free to add more or less Cajun seasoning depending on your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American (Brunch)
