Description
There’s nothing more indulgent than Bay Lobster Eggs Benedict with Cajun Hollandaise—a luxurious twist on the classic brunch favorite! Tender bay lobster sits on a toasted English muffin, topped with a perfectly poached egg and smothered in a rich, spicy Cajun hollandaise sauce. This dish is perfect for special occasions, weekend brunch, or when you want to impress your guests with something truly decadent.
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Ingredients
Scale
For the Bay Lobster:
- ½ lb bay lobster meat (or langostino)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- ½ teaspoon Cajun seasoning
- 1 tablespoon fresh lemon juice
For the Cajun Hollandaise Sauce:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- ½ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon hot sauce (like Tabasco)
- ¼ teaspoon salt
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split and toasted
- 1 teaspoon white vinegar (for poaching eggs)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
Step 1: Prepare the Bay Lobster
- In a skillet over medium heat, melt butter and sauté garlic for 30 seconds.
- Add bay lobster meat, Cajun seasoning, and lemon juice. Cook for 2-3 minutes until warmed through.
- Remove from heat and keep warm.
Step 2: Make the Cajun Hollandaise Sauce
- In a blender, combine egg yolks, lemon juice, Cajun seasoning, smoked paprika, hot sauce, and salt.
- With the blender running, slowly drizzle in melted butter until the sauce thickens.
- If the sauce is too thick, add 1 teaspoon of warm water at a time until smooth.
- Keep warm over a bowl of hot water while preparing the eggs.
Step 3: Poach the Eggs
- Bring a pot of water to a gentle simmer and add white vinegar.
- Crack an egg into a small bowl, then carefully slide it into the water.
- Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
Step 4: Assemble the Eggs Benedict
- Place toasted English muffin halves on plates.
- Top each with a generous portion of bay lobster.
- Place a poached egg on top of the lobster.
- Drizzle with Cajun hollandaise sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- Use Fresh Lobster – If possible, use fresh bay lobster or langostino for the best flavor.
- Perfectly Poach the Eggs – Use fresh eggs and keep the water at a gentle simmer.
- Hollandaise Hack – If the sauce is too thick, whisk in warm water or lemon juice.
- Make It Spicier – Add extra hot sauce or cayenne pepper for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American