Bay Lobster Eggs Benedict with Cajun Hollandaise
Bay Lobster Eggs Benedict with Cajun Hollandaise is a luxurious brunch dish featuring tender bay lobster, perfectly poached eggs, and a creamy hollandaise sauce infused with bold Cajun spices. This decadent recipe combines rich seafood sweetness with a smoky, spicy sauce, elevating traditional Eggs Benedict to an impressive and flavorful meal ideal for special occasions or weekend indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Appetizers
- Method: Poaching, Toasting, Double Boiler
- Cuisine: American, Cajun
- Diet: Gluten Free (use gluten-free English muffins or omit muffins)
Ingredients
Main Ingredients
- Fresh or thawed bay lobster meat – 8 oz
- Large fresh eggs – 4
- English muffins – 2, sliced in half
- Unsalted butter – 1 cup (for hollandaise and reheating lobster)
- Lemon juice – 2 tbsp, freshly squeezed
- Cajun seasoning (paprika, cayenne, garlic powder, etc.) – 1 tsp, adjust to taste
- Egg yolks – 3 (for hollandaise sauce)
- White vinegar – 1 tbsp (for poaching water)
- Salt – to taste
- Black pepper – to taste
Instructions
- Prepare the Hollandaise Sauce: Melt unsalted butter until warm and set aside. In a heatproof bowl over barely simmering water (double boiler), whisk together the egg yolks, freshly squeezed lemon juice, and a pinch of Cajun seasoning. Slowly drizzle in the melted butter while whisking vigorously until the sauce thickens to a creamy, smooth consistency. Keep the sauce warm but do not overheat to avoid curdling.
- Poach the Eggs: Bring a large pot of water to a gentle simmer and add white vinegar to help eggs hold their shape. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
- Prepare the Bay Lobster: If using cooked lobster, gently reheat the lobster meat in a pan with a small amount of butter until warmed through, being careful not to overcook to maintain tenderness.
- Toast the English Muffins: Slice the English muffins in half and toast until golden brown and crisp, providing a sturdy base to absorb the hollandaise sauce without becoming soggy.
- Assemble the Bay Lobster Eggs Benedict: Place the toasted English muffin halves on plates. Top each piece with warm lobster meat, then a perfectly poached egg. Generously spoon the Cajun hollandaise over the top allowing it to cascade down the layers. Optionally, sprinkle with additional Cajun seasoning or chopped fresh herbs. Serve immediately.
Notes
- Use the freshest eggs possible for ideal poaching and vibrant yolks.
- Keep the hollandaise sauce warm without overheating to prevent curdling.
- Prepare the lobster meat and toast English muffins ahead to make assembly smooth and efficient.
- Use a slotted spoon to remove poached eggs to drain excess water and avoid watery plating.
- Adjust cajun seasoning gradually when making hollandaise to balance spice without overpowering lobster flavor.
Nutrition
- Serving Size: 1 serving (1 English muffin half with lobster and egg)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 370 mg
Keywords: Bay Lobster Eggs Benedict, Cajun Hollandaise, seafood brunch, poached eggs, hollandaise sauce, brunch recipe, Cajun seasoning, lobster recipe