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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 gourmet brunch dish that combines tender bay lobster meat, perfectly poached eggs, and a spicy Cajun hollandaise sauce over toasted English muffins. This decadent yet approachable recipe features rich flavors, balanced textures, and a flavorful heat that elevates the classic Eggs Benedict to a special occasion favorite.

Ingredients

For the Lobster

  • Fresh or thawed bay lobster meat – approx. 6-8 oz
  • Unsalted butter – 1 tablespoon
  • Salt – pinch

For the Eggs and Base

  • Fresh eggs – 4 large
  • English muffins – 2, split and toasted
  • White vinegar – 1 tablespoon (for poaching)
  • Salt and freshly ground black pepper – to taste

For the Cajun Hollandaise Sauce

  • Egg yolks – 3 large
  • Unsalted butter – 6 tablespoons, melted
  • Lemon juice – 1 tablespoon
  • Cajun seasoning (paprika, cayenne, garlic powder, herbs) – 1 teaspoon, adjust to taste
  • Salt – to taste

Optional Garnishes and Variations

  • Fresh parsley, chives, or tarragon – chopped, for garnish
  • Smoked paprika – pinch, for garnish
  • Sliced jalapenos or hot sauce – to add heat

Instructions

  1. Prepare the Lobster Meat: Gently heat bay lobster meat. If fresh, steam or boil until tender and remove from shell. If pre-cooked, warm lightly in a skillet with butter and a pinch of salt, being careful not to overcook.
  2. Toast the English Muffins: Split and toast English muffins until they are golden and slightly crisp to provide a sturdy base for the toppings.
  3. Poach the Eggs Perfectly: Bring a pot of water to a gentle simmer and add white vinegar. Crack eggs individually into a bowl and gently lower into the simmering water. Poach for about 3 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain briefly.
  4. Make the Cajun Hollandaise Sauce: In a heatproof bowl or double boiler, whisk egg yolks with lemon juice until slightly thickened. Gradually drizzle in melted butter while whisking continuously until sauce is smooth and creamy. Stir in Cajun seasoning and salt to taste, ensuring a balanced, flavorful heat.
  5. Assemble the Bay Lobster Eggs Benedict: Place toasted English muffin halves on plates. Top each with warm lobster meat, a poached egg, and spoon over generous amounts of Cajun hollandaise. Season with freshly cracked black pepper and garnish with chopped herbs or smoked paprika if desired. Serve immediately.

Notes

  • Use the freshest eggs and lobster for best texture and flavor.
  • Keep hollandaise sauce warm over gentle heat or a double boiler to prevent thickening and curdling.
  • Maintain water at a gentle simmer when poaching eggs for uniform tenderness.
  • Adjust salt and spice progressively throughout cooking to achieve balanced flavors.
  • Lobster meat and hollandaise sauce can be prepared ahead to streamline serving.
  • Store leftover lobster and hollandaise separately in airtight containers in the refrigerator for up to two days.
  • Only lobster meat freezes well; avoid freezing poached eggs and hollandaise sauce.
  • Reheat lobster gently in a skillet with butter; reheat hollandaise over a double boiler while whisking.

Nutrition

Keywords: Bay lobster, Eggs Benedict, Cajun hollandaise, brunch, seafood, poached eggs, spicy sauce, gourmet brunch

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