Bay Lobster Eggs Benedict with Cajun Hollandaise
A delightful twist on the classic brunch dish featuring poached eggs atop bay lobster and English muffins, drizzled with zesty Cajun hollandaise.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Lobster and Eggs
- 8 large large eggs Fresh and firm, ideal for poaching.
- 8 pieces bay lobster tail pieces From about 4 tails, sweet and tender.
- 4 pieces English muffins, halved and toasted Creating the perfect base.
- 1–2 cups fresh arugula or baby spinach Adds a peppery bite and vibrant greens.
- 1 tbsp white vinegar Essential for poaching eggs.
- Chopped to taste fresh chives For garnish.
- to taste smoked paprika or cayenne pepper For flavor and color.
- Optional microgreens For an elegant garnish.
For the Hollandaise Sauce
- 3 pieces egg yolks Foundation of the hollandaise.
- 1/2 cup melted unsalted butter Preferably clarified for richness.
- 1 tbsp lemon juice Brightens the flavor profile.
- 1/2 tsp Cajun seasoning Introduces delightful spice.
- Pinch cayenne pepper For extra heat; adjust to preference.
- to taste salt Balancing all flavors.
Instructions
Preparation
- Bring a pot of salted water to a boil. Add the bay lobster tails and cook for about 1 minute per ounce until they turn bright red. Once cooked, remove them from the water, let them cool, and carefully slice the meat into medallions.
- In a blender, combine the egg yolks and lemon juice. Blend until light and frothy. Slowly stream in the melted butter while blending until thickened. Mix in the Cajun seasoning, a pinch of cayenne, and salt to taste. Keep this sauce warm.
- In a separate pot, bring water to a simmer and add the white vinegar. Stir to create a gentle swirl and carefully add the eggs, one at a time. Poach for 3–4 minutes until the egg whites are set but the yolks remain runny. Remove and drain on paper towels.
- Toast the halved English muffins until golden brown and crisp.
Assembly
- Place a handful of fresh arugula or baby spinach on each toasted muffin half. Top with the lobster medallions and a perfectly poached egg.
- Generously spoon the Cajun hollandaise over each assembled muffin. Garnish with chopped chives, a sprinkle of smoked paprika or cayenne, and microgreens if desired.
Notes
For perfectly poached eggs, use the freshest eggs available. Whisk the yolks in a blender before adding melted butter slowly to avoid curdling. This dish can be prepped in advance; store components separately and assemble just before serving.