Bay Lobster Eggs Benedict with Cajun Hollandaise
A luxurious brunch dish featuring poached eggs, bay lobster medallions atop crispy toasted English muffins, finished with a zesty Cajun hollandaise.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Benedict
- 4 pieces English muffins, halved and toasted These golden-brown rounds provide a crispy foundation.
- 8 large eggs The cornerstone for perfectly poached eggs.
- 1 tbsp white vinegar Essential for poaching eggs.
- 8 pieces bay lobster tail pieces (from about 4 tails, halved and cleaned) Sweet, succulent, and buttery.
- 1-2 cups fresh arugula or baby spinach Adds a peppery bite and vibrant color.
- Chopped fresh chives, for garnish Adds a fresh onion flavor.
- Smoked paprika or cayenne pepper, for garnish A dash of heat and color.
- Microgreens (optional) For an extra touch of sophistication.
For the Cajun Hollandaise
- 3 large egg yolks Form the base of this luxurious sauce.
- 1 tbsp lemon juice Brightens the sauce with acidity.
- 1/2 cup melted unsalted butter (clarified preferred) Enriches the hollandaise.
- 1/2 tsp Cajun seasoning Infuses the sauce with bold, spicy flavors.
- pinch cayenne pepper For an additional kick.
- Salt, to taste Enhances all flavors in the sauce.
Instructions
Cook the Lobster
- Fill a pot with salted water, and bring it to a boil. Once boiling, carefully add the lobster tails. Cook them for about 1 minute per ounce until they turn bright red and the meat feels firm. Remove the tails from the pot, let them cool slightly, and then extract the meat. Slice the lobster into medallions.
Create the Cajun Hollandaise
- In a blender, combine the egg yolks and lemon juice. Blend until light and frothy. Slowly drizzle in melted butter while blending continuously to emulsify. Stir in Cajun seasoning, cayenne pepper, and salt. Keep warm, but don’t overheat.
Poach the Eggs
- In a saucepan, bring water to a gentle simmer and add white vinegar. Create a whirlpool and crack the eggs into the center one at a time. Poach for about 3–4 minutes. Use a slotted spoon to remove the eggs and drain.
Toast the Muffins
- Toast the halved English muffins until golden brown.
Assemble the Benedict
- On each toasted muffin half, add arugula or baby spinach, followed by 2–3 slices of lobster medallions, then top with a poached egg. Drizzle with hollandaise, and garnish with chives, paprika or cayenne, and microgreens.
Notes
Keep hollandaise warm over simmering water if necessary. Use fresh eggs for best poaching results. Lobster cooking times may vary based on tail weights.