Bay Lobster Eggs Benedict with Cajun Hollandaise is a delicious and fancy dish that’s perfect for brunch. Imagine warm English muffins topped with buttery lobster, poached eggs, and a rich sauce. It’s a real treat for special weekends or when you want to impress your family.
Why Make This Recipe
This recipe is a winner for many reasons. First, it brings the luxurious taste of lobster right to your kitchen. Second, the Cajun Hollandaise sauce adds a zesty kick that makes every bite exciting. Finally, it’s a fantastic dish to enjoy with loved ones, making meals together even more memorable.
How to Make Bay Lobster Eggs Benedict with Cajun Hollandaise
Ingredients:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Cajun seasoning
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
- 4 English muffins, split and toasted
- 8 ounces cooked bay lobster meat, warmed
- 8 poached eggs
- Chopped fresh chives, for garnish (optional)
- Paprika, for garnish (optional)
Directions:
- To make the Cajun Hollandaise sauce, start by whisking together the egg yolks, lemon juice, and Cajun seasoning in a heatproof bowl. Mix until well combined.
- Place the bowl over a saucepan with simmering water (this is the double boiler method).
- Keep whisking the egg mixture as you slowly add the melted butter. Do this in a steady stream.
- Continue whisking until the sauce thickens and looks smooth, about 3-5 minutes. Don’t forget to season it with salt and pepper to taste. Keep it warm until you’re ready to use it, stirring occasionally.
- To assemble your Bay Lobster Eggs Benedict, put the toasted English muffin halves on serving plates.
- Top each muffin half with the warmed bay lobster meat.
- Carefully add a poached egg on top of the lobster on each muffin.
- Drizzle the Cajun Hollandaise generously over the poached eggs.
- If you like, garnish with chopped chives and a sprinkle of paprika.
- Serve your Bay Lobster Eggs Benedict immediately while warm.
How to Serve Bay Lobster Eggs Benedict with Cajun Hollandaise
Serve this dish hot, right after making it. It pairs well with a light salad or fresh fruit on the side. Enjoy it with your favorite coffee or juice for a delightful brunch experience.
How to Store Bay Lobster Eggs Benedict with Cajun Hollandaise
This dish is best served fresh. However, if you have leftovers, you can store components separately in the fridge. Keep the hollandaise sauce in an airtight container and reheat gently. Avoid storing poached eggs, as they can become rubbery.
Tips to Make Bay Lobster Eggs Benedict with Cajun Hollandaise
- Use fresh lobster for the best flavor.
- Poach your eggs in simmering water with a splash of vinegar to help them hold their shape.
- Don’t rush the hollandaise; whisk continuously to get the right texture.
Variation
If you want to try something different, you can use crab meat instead of lobster. You could also add some spinach or avocado for extra flavor and nutrition.
FAQs
Can I use frozen lobster?
Yes, you can use frozen lobster. Just make sure to thaw it properly before warming.
What if I can’t find Cajun seasoning?
If you can’t find Cajun seasoning, a mix of paprika, cayenne pepper, garlic powder, and black pepper can work well.
Can I make hollandaise sauce ahead of time?
Hollandaise sauce is best made fresh, but you can keep it warm over low heat for about an hour. Just stir it occasionally to keep it smooth.
