Bay Lobster Eggs Benedict with Cajun Hollandaise
A luxurious brunch dish featuring poached eggs, succulent bay lobster, and a zesty Cajun hollandaise sauce on toasted English muffins.
Servings: 4 servings
Calories: 550kcal
Ingredients
Main Ingredients
- 8 large large eggs The star of the show, bringing creaminess and nutrition.
- 4 pieces English muffins, halved and toasted Providing the perfect base for your toppings.
- 1-2 cups fresh arugula or baby spinach Adding a peppery bite and vibrant green color.
- 8 pieces bay lobster tail pieces (from about 4 tails) Succulent chunks that elevate this dish.
- 1 tbsp white vinegar Essential for perfect poaching.
- 1 tbsp lemon juice Balancing the richness with acidity.
- 1/2 cup melted unsalted butter (preferably clarified) Ensuring a rich, creamy sauce.
- 1/2 tsp Cajun seasoning For a kick of flavor.
- 1 pinch cayenne pepper Giving it an extra boost.
- Salt to taste salt Enhancing all the flavors.
Garnishes
- to taste chopped fresh chives Imparting a fresh flavor and a pop of color.
- to taste smoked paprika or cayenne pepper Adding a hint of spice.
- optional microgreens For a sophisticated touch.
Hollandaise Ingredients
- 3 egg yolks The base for your homemade hollandaise.
Instructions
Preparation
- Begin by boiling salted water in a large pot, cooking the lobster tails for approximately one minute per ounce until they turn a vibrant red.
- Once cooked, remove them from the water, let them cool, and slice the meat into medallions.
- Meanwhile, prepare the hollandaise sauce by blending the egg yolks and lemon juice until the color lightens.
- Gradually drizzle in the melted butter while blending until the mixture thickens.
- Stir in the Cajun seasoning, a pinch of cayenne, and salt, keeping the sauce warm.
Cooking
- In another pot, simmer water mixed with vinegar. Create a gentle whirlpool and carefully add the eggs one by one, poaching them for about 3–4 minutes until the whites are set.
- Drain the poached eggs on paper towels.
- Toast the English muffin halves until golden brown.
Assembly
- On each toasted muffin half, place a handful of arugula or spinach, followed by the lobster medallions and a poached egg.
- Generously spoon the Cajun hollandaise over each, and garnish with chopped chives, a sprinkle of smoked paprika or cayenne, and microgreens if desired.
Notes
Use fresh eggs for poaching; the fresher they are, the better they'll hold together in the water. For the hollandaise, using clarified butter removes the milk solids, which can prevent the sauce from emulsifying properly. Adjust the level of Cajun spice according to your heat preference. Alternatively, you can prepare the hollandaise sauce in advance and keep it warm in a thermos.