Bay Lobster Eggs Benedict with Cajun Hollandaise
A luxurious twist on a classic brunch favorite featuring succulent bay lobster tails, perfectly poached eggs, and a rich, creamy Cajun hollandaise sauce served over crispy English muffins.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Benedict
- 4 pieces English muffins Cut in half and toasted to golden perfection.
- 8 large eggs Fresh and fluffy, gently poached.
- 1 tbsp white vinegar Helps set the eggs during poaching.
- 8 pieces bay lobster tail pieces Sourced from about 4 tails.
- 1-2 cups fresh arugula or baby spinach Adds a fresh, peppery touch.
- to taste chopped fresh chives For garnish.
- to taste smoked paprika or cayenne pepper Sprinkle for warmth and color.
- optional microgreens Fabulous finishing touch.
For the Cajun Hollandaise
- 3 large egg yolks Base for the creamy sauce.
- 1 tbsp lemon juice Brightness that balances flavors.
- 1/2 cup melted unsalted butter Preferably clarified for texture.
- 1/2 tsp Cajun seasoning Infuses zesty flavor.
- pinch cayenne pepper Adds subtle kick.
- to taste salt Essential for flavor balance.
Instructions
Cooking the Lobster
- Bring a large pot of salted water to a boil.
- Add the bay lobster tails, cooking for about 1 minute per ounce.
- Transfer the lobster to an ice bath to halt cooking.
- Remove the meat from the shells and slice into medallions.
Making the Cajun Hollandaise
- In a heatproof bowl, whisk together egg yolks and lemon juice until pale and frothy.
- Gradually pour in melted unsalted butter while whisking continuously.
- Stir in Cajun seasoning, cayenne pepper, and salt until smooth.
Poaching the Eggs
- Bring water to a gentle simmer and add white vinegar.
- Create a gentle whirlpool and crack each egg into a small bowl before sliding it in.
- Poach eggs for about 3–4 minutes, then lift them from the water.
- Drain excess water on paper towels.
Assembling the Benedict
- Toast the English muffin halves until golden brown.
- Layer arugula or baby spinach on each muffin half.
- Add 2–3 lobster medallions on top of each muffin half, followed by a poached egg.
- Generously spoon warm Cajun hollandaise over the eggs, garnishing with chives and a sprinkle of spice.
Notes
Lobster can be cooked ahead and stored in the refrigerator. Hollandaise is best served fresh.