Description
Bay Lobster Eggs Benedict with Cajun Hollandaise is a culinary masterpiece featuring rich flavors and elegant presentation.
Ingredients
Scale
- 4 English muffins, split and toasted
- 8 large eggs
- 1 tbsp white vinegar
- 8 bay lobster tail halves (about 4 small tails)
- 1–2 cups fresh arugula or baby spinach
- Chopped chives, for garnish
- Smoked paprika or cayenne, for garnish
- Microgreens (optional)
- 3 egg yolks (for hollandaise)
- 1 tbsp fresh lemon juice (for hollandaise)
- ½ cup melted butter (clarified preferred for hollandaise)
- ½ tsp Cajun seasoning (for hollandaise)
- Pinch of cayenne pepper (for hollandaise)
- Salt, to taste (for hollandaise)
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Carefully add the bay lobster tail halves into the pot, cooking them for about one minute per ounce. This quick boil will ensure that the lobster remains succulent. Once fully cooked, remove the tails from the pot and allow them to cool slightly. After cooling, skillfully remove the meat from the shells, and slice it into bite-sized medallions which will beautifully layer atop your toasted muffins.
- In this step, you’ll create your delicious Cajun hollandaise sauce. Start by blending the egg yolks with fresh lemon juice in a mixing bowl until the mixture is slightly thick and creamy. Slowly incorporate the melted butter as you continue blending; this will create a smooth and rich hollandaise. Once combined, stir in the Cajun seasoning, a pinch of cayenne, and add salt to taste. To keep it warm, set the sauce aside over a gentle heat or place it in a heatproof bowl over hot water, ensuring it doesn’t cook too much.
- In a deep pan, gently bring water to a simmering state before adding the vinegar, which will help the eggs hold their shape. Crack each egg into small bowls—this allows for more control when you slide them into the water. Using a spoon, create a gentle swirl in the simmering water, and carefully slide the eggs in one at a time. For perfectly poached eggs, allow them to cook for about 3-4 minutes until the whites are set, but the yolk remains runny. Use a slotted spoon to remove each egg, letting excess water drip off.
- Toast the English muffins until they reach a golden-brown color. This step not only adds flavor but also provides a sturdy base for the exciting toppings to come. Once toasted, place each half on beautiful plates, adding a generous handful of fresh arugula or baby spinach on top of each muffin half. The greens not only add color but also lend a fresh flavor.
- Now comes the most exciting part—assembling your Bay Lobster Eggs Benedict! Begin by layering the succulent lobster medallions on top of the greens. Next, carefully position one poached egg atop the lobster on each muffin half. Finally, generously spoon over the warm Cajun hollandaise, allowing it to cascade over the egg and lobster, creating a deliciously luxurious mountain of flavor. To finish, garnish each serving with chopped chives, a sprinkle of smoked paprika or cayenne for added color, and a few microgreens if you desire.
Notes
For a successful hollandaise, make sure your eggs are at room temperature. This helps them emulsify better.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Brunch
Nutrition
- Calories: 680 kcal
- Sodium: 900 mg
- Protein: 40 g