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Bay Lobster Eggs Benedict with Cajun Hollandaise

Bay Lobster Eggs Benedict with Cajun Hollandaise
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Bay Lobster Eggs Benedict with Cajun Hollandaise is a luxurious and flavorful brunch dish featuring tender bay lobster meat atop toasted English muffins, crowned with perfectly poached eggs and rich, creamy Cajun-spiced hollandaise sauce. This recipe combines creamy, zesty, and spicy elements to create an indulgent breakfast experience perfect for special occasions or weekend treats.

Ingredients

Main Ingredients

  • Fresh bay lobster meat (cooked tails or claw meat) – about 6 oz
  • Large eggs – 4 (fresh for best poaching)
  • English muffins – 2, split and toasted
  • Unsalted butter – 6 tbsp (for hollandaise and optional lobster sauté)
  • Egg yolks – 3 (for hollandaise sauce)
  • Fresh lemon juice – 2 tbsp
  • Cajun seasoning – 1 tsp (blend of paprika, cayenne, garlic powder, and herbs, adjust to taste)
  • White vinegar – 1 tbsp (for poaching eggs)
  • Salt – to taste
  • Black pepper – to taste
  • Fresh parsley or chives – 2 tbsp chopped (for garnish)

Instructions

  1. Prepare the Cajun Hollandaise Sauce: In a heatproof bowl, whisk together 3 egg yolks, 2 tablespoons of fresh lemon juice, and a pinch of salt. Place the bowl over a double boiler with gently simmering water, ensuring the bowl doesn’t touch the water. Slowly drizzle in 6 tablespoons of melted unsalted butter while whisking continuously until the sauce thickens to a creamy consistency. Stir in 1 teaspoon of Cajun seasoning, adjusting to your preferred spice level while balancing with lemon brightness.
  2. Poach the Eggs: Fill a large saucepan with water and add 1 tablespoon of white vinegar. Bring to a gentle simmer. Crack each fresh egg into a small bowl, then carefully slide it into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft and runny. Remove eggs with a slotted spoon and drain on paper towels.
  3. Toast the English Muffins: While poaching the eggs, split the English muffins and toast them until golden brown and crispy. The toasted muffins provide a sturdy, crunchy base that contrasts with the softness of the lobster and eggs.
  4. Assemble the Bay Lobster Eggs Benedict with Cajun Hollandaise: Place the toasted muffin halves on serving plates. Layer each half with generous chunks of the tender bay lobster meat. Gently top each with a poached egg. Spoon warm Cajun hollandaise sauce liberally over the eggs and lobster. Garnish with chopped fresh parsley or chives for a pop of color and fresh flavor.

Notes

  • Use the freshest eggs possible for neat, firm poached egg whites and perfect yolks.
  • Keep hollandaise sauce warm over very low heat or in a warm water bath to maintain its creamy texture if not serving immediately.
  • If using raw lobster, sauté gently in butter just until warmed through to prevent toughness.
  • Adjust Cajun seasoning gradually to tailor the heat to your preference.
  • Ensure English muffins are well toasted to avoid sogginess and add a pleasant crunch.

Nutrition

Keywords: Bay Lobster Eggs Benedict, Cajun Hollandaise, brunch recipe, seafood eggs benedict, spicy hollandaise, lobster breakfast

Find it online: https://linacorner.com/bay-lobster-eggs-benedict-with-cajun-hollandaise/