Bay Lobster Eggs Benedict with Cajun Hollandaise
A luxurious and indulgent breakfast dish combining succulent bay lobster, poached eggs, and creamy Cajun hollandaise, served on crispy English muffins.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Benedict
- 4 pieces English muffins, halved and toasted Offering a crispy base.
- 8 large eggs Fresh and ready to be poached.
- 1 tbsp white vinegar Helps the eggs retain their shape during poaching.
- 8 pieces bay lobster tail pieces From approximately 4 tails, sliced into medallions.
- 1-2 cups fresh arugula or baby spinach Provides a peppery note.
- to taste chopped fresh chives For garnish.
- to taste smoked paprika or cayenne pepper For garnish.
- optional microgreens Add visual appeal and extra nutrients.
For the Cajun Hollandaise
- 3 pieces egg yolks Forms the base of hollandaise sauce.
- 1 tbsp lemon juice Brightens the sauce with acidity.
- 1/2 cup melted unsalted butter Clarified is preferred for a smooth finish.
- 1/2 tsp Cajun seasoning Adds a spicy kick.
- a pinch cayenne pepper Enhances the flavor with heat.
- to taste salt Balances all the flavors.
Instructions
Cooking the Lobster
- Start by boiling salted water in a large pot. Carefully add your lobster tails and cook for about 1 minute per ounce until the meat turns bright red and firm.
- Remove the tails from the pot and let them cool. Gently extract the meat, slicing it into tender medallions.
Making the Hollandaise
- In a blender, combine the egg yolks and lemon juice. Blend on high until light and fluffy.
- Slowly stream in the melted butter while blending to emulsify the sauce. Stir in the Cajun seasoning, cayenne pepper, and salt, keeping the hollandaise warm.
Poaching the Eggs
- In a medium saucepan, bring water to a simmer and add white vinegar. Create a gentle whirlpool and crack in the eggs one at a time.
- Poach the eggs for 3–4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and place them on paper towels to drain.
Toasting the Muffins
- Toast the English muffin halves until golden brown. Place them on serving plates and top with arugula or baby spinach.
Assembling the Benedict
- Lay 2–3 lobster medallions on each toasted muffin half, followed by a poached egg with a runny yolk.
- Generously spoon Cajun hollandaise over the entire dish and garnish with chives, smoked paprika, or cayenne pepper, and microgreens if desired.
Notes
To achieve perfect poached eggs, crack each egg into a small bowl before adding it to the water. Clarify butter for a smoother hollandaise sauce.