Description
Bay Lobster Eggs Benedict with Cajun Hollandaise is a luxurious Southern-style brunch dish featuring tender lobster, perfectly poached eggs, and toasted English muffins topped with a spicy, buttery hollandaise sauce.
Ingredients
- For the Benedict:
- 4 English muffin halves, toasted
- 4 eggs
- 1–2 bay lobster tails, cooked and chopped (about 1/2 to 3/4 cup meat total)
- 1 tbsp butter (for sautéing lobster)
- Salt and pepper to taste
- Optional: chopped chives or parsley for garnish
- For the Cajun Hollandaise:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/4 tsp paprika
- 1/4 tsp Cajun seasoning
- Pinch of cayenne pepper (optional)
- Salt to taste
Instructions
- Prepare the lobster: Boil or steam lobster tails until red (6–8 minutes), remove meat, chop, and sauté in butter with salt and pepper. Set aside.
- Make Cajun hollandaise: In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thick. Slowly whisk in melted butter. Stir in paprika, Cajun seasoning, cayenne, and salt. Keep warm.
- Poach the eggs: Bring 2–3 inches of water to a gentle simmer. Crack eggs into cups and slide into water. Poach 3–4 minutes, remove with slotted spoon, and drain.
- Assemble: Place toasted muffin halves on plates. Top with lobster, poached eggs, and Cajun hollandaise. Garnish with chives or parsley.
Notes
- Use Cajun shrimp or crab meat instead of lobster for variations.
- Serve with avocado or use biscuits for a Southern twist.
- Make hollandaise ahead and reheat gently while whisking.
- Keep poached eggs warm in hot (not boiling) water if making ahead.
- Adjust cayenne for more or less spice in the sauce.
Nutrition
- Serving Size: 2 halves (1 serving)
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 275mg
