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.
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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)