Description
Indulge in the luxurious flavors of Bay Lobster Eggs Benedict with Cajun Hollandaise, a dish that elevates any brunch experience. This delightful recipe combines tender lobster meat and vibrant asparagus, all topped with a creamy, zesty hollandaise infused with Cajun spices. Perfect for special occasions or leisurely weekends, this elegant meal is sure to impress your guests. Easy to prepare in under an hour, it features nutritious ingredients like eggs and fresh vegetables, making it both a satisfying and wholesome choice.
Ingredients
Scale
- 3 cooked whole lobster tails (chilled)
- ¼ cup butter
- 2 tablespoons lemon juice
- 16 fresh asparagus spears
- 4 eggs
- 2 tablespoons white vinegar
- 2 English muffins (split)
- Salt and pepper (to taste)
- 1 tablespoon capers
- Fresh dill for garnish
Instructions
- Slice the lobster tails in half lengthwise and keep the meat in the shells.
- Melt the butter in a frypan over medium heat; stir in lemon juice.
- Cook the lobster flesh side down for about 3 minutes, then flip and spoon butter over it for another 2–3 minutes.
- Add asparagus to the pan and cook for 2–3 minutes; cover to keep warm.
- For the hollandaise, whisk egg yolks and lemon juice in a heatproof bowl until lighter. Place over simmering water and whisk until thickened.
- Slowly incorporate melted butter into the hollandaise; add seasonings.
- Poach eggs in simmering water with vinegar for about 4 minutes until whites are set.
- Toast English muffins lightly.
- Assemble by placing asparagus on muffins, topping with lobster meat, poached egg, and hollandaise; garnish before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast & Brunch
- Method: Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 muffin half with toppings (150g)
- Calories: 430
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 270mg