Description
This Bay Lobster Eggs Benedict with Cajun Hollandaise is an elegant, restaurant-worthy brunch dish that combines sweet, tender lobster with perfectly poached eggs and a spicy, buttery Cajun hollandaise. Served over toasted English muffins, it’s rich, indulgent, and full of Southern flair.
Ingredients
For the Benedict:
4 fresh bay lobster tails (or substitute with regular lobster)
4 large eggs
2 English muffins, split in half
2 tbsp unsalted butter (for toasting muffins)
Fresh parsley, chopped (for garnish)
For the Cajun Hollandaise:
3 large egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1 cup unsalted butter, melted
1 tsp Cajun seasoning
¼ tsp smoked paprika
Salt and pepper, to taste
Instructions
- Make the Cajun Hollandaise: Melt butter gently over low heat. In a blender, combine egg yolks, lemon juice, and Dijon mustard. With the blender running, slowly drizzle in the melted butter until the sauce thickens and becomes smooth. Blend in Cajun seasoning, smoked paprika, salt, and pepper. Keep warm.
- Cook the Lobster: Bring a large pot of salted water to a gentle simmer. Split the lobster tails lengthwise and remove the meat. Poach the lobster in simmering water for 2–3 minutes, until opaque and tender. Set aside.
- Poach the Eggs: In the same pot, add a splash of vinegar. Crack each egg into a small ramekin, then gently slide into the simmering water. Poach for 3–4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
- Toast the Muffins: Melt butter in a skillet and toast muffin halves until golden brown on both sides.
- Assemble: Place toasted muffin halves on plates, top with lobster meat, then a poached egg. Spoon warm Cajun hollandaise over each and garnish with parsley.
Notes
Use regular lobster or crab meat if bay lobster isn’t available.
Whisk the hollandaise by hand over a double boiler if you don’t have a blender.
Keep the hollandaise warm by storing it in a thermos or warm water bath—don’t overheat or it may separate.
Adjust spice level by varying Cajun seasoning or omitting smoked paprika.
Substitute English muffins with brioche buns or croissants for a richer twist.
Nutrition
- Serving Size: 1 Benedict
- Calories: 420
- Sugar: 1g
- Sodium: 510mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 300mg
