Bay Lobster Eggs Benedict with Cajun Hollandaise
A luxurious twist on the classic breakfast favorite featuring succulent lobster tails, perfectly poached eggs, and zesty Cajun hollandaise atop toasted English muffins.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Eggs Benedict
- 4 pieces English muffins, halved and toasted These golden-brown muffins form the crispy foundation of your dish.
- 8 large eggs Fresh eggs bring richness and nutrition to the table.
- 1 tbsp white vinegar Essential for poaching eggs, it helps solidify the whites for a perfect poach.
- 8 pieces bay lobster tail pieces (from about 4 tails, halved and cleaned) Juicy, tender lobster adds luxury and depth of flavor.
- 1-2 cups fresh arugula or baby spinach A peppery, vibrant garnish that brings freshness to the dish.
- to taste chopped fresh chives, for garnish Adds a burst of color and subtle onion flavor.
- to taste smoked paprika or cayenne pepper, for garnish A sprinkle lends color and a mild kick to the plate.
- microgreens (optional) Beautiful garnishing, offering an earthy taste and visual appeal.
For the Cajun Hollandaise
- 3 large egg yolks The creamy base of the hollandaise, creating a luscious texture.
- 1 tbsp lemon juice Brightens the sauce and balances the richness.
- 1/2 cup melted unsalted butter (clarified preferred) Provides the essential creaminess.
- 1/2 tsp Cajun seasoning Infuses a delightful spice that complements the lobster beautifully.
- a pinch cayenne pepper For those who enjoy an extra kick.
- to taste salt Enhances the overall flavor of the hollandaise.
Instructions
Cooking the Lobster
- Start by bringing a pot of salted water to a rolling boil. Add the bay lobster tail pieces and cook for about 1 minute per ounce until they turn bright red and firm.
- Once cooked, remove the lobster from the pot and allow it to cool. After cooling, carefully remove the meat and slice it into medallions.
Making the Hollandaise
- While your lobster cools, let’s make the Cajun hollandaise. In a blender, combine the egg yolks and lemon juice. Blend until the mixture becomes light and fluffy.
- Gradually add in the melted unsalted butter while blending, allowing the mixture to emulsify properly.
- Once combined, stir in the Cajun seasoning, cayenne pepper, and a pinch of salt. Keep the hollandaise warm, but be cautious not to overheat it.
Poaching the Eggs
- In a separate pot, bring water to a simmer and add the white vinegar.
- Swirl the water gently with a spoon to create a vortex, and carefully add the eggs one at a time to poach.
- Cook them for about 3–4 minutes until the whites are set and the yolks remain runny. Once done, gently lift them out with a slotted spoon and drain on paper towels.
Toasting the Muffins
- While the eggs are poaching, toast the English muffin halves until they are golden brown and slightly crispy.
- Place them on plates and top with a handful of fresh arugula or baby spinach.
Assembling the Benedict
- Add 2–3 lobster medallions on each toasted muffin half.
- Carefully place a poached egg on top of the lobster.
- Generously spoon the warm Cajun hollandaise over each poached egg, allowing it to cascade down the sides.
- Garnish with chopped chives, smoked paprika or cayenne pepper, and microgreens if desired.
Notes
Always use fresh, high-quality lobster for the best flavor. If you can, try to purchase live lobster tails for optimal freshness.