Bay Lobster Eggs Benedict with Cajun Hollandaise
Bay Lobster Eggs Benedict with Cajun Hollandaise is a decadent brunch dish combining tender bay lobster meat, perfectly poached eggs, and lightly toasted English muffins, all topped with a rich, creamy, and spicy Cajun-infused hollandaise sauce. This elegant yet approachable recipe brings bold seafood flavors and a southern spice twist to a classic favorite, perfect for a luxurious weekend treat or impressing guests.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Appetizers
- Method: Boiling, Sautéing, Poaching
- Cuisine: Southern American
- Diet: Gluten Free (if using gluten-free English muffins or alternative base)
Ingredients
Scale
Bay Lobster and Protein
- 2 bay lobster tails (fresh or thawed, about 6–8 ounces each)
- 4 large eggs (fresh, free-range)
- 2 egg yolks (for hollandaise sauce)
Base
- 2 English muffins, split and toasted (regular or gluten-free)
Butter and Seasoning
- 4 tablespoons unsalted butter (divided: for hollandaise sauce and sautéing lobster)
- 1–2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon white vinegar (for poaching eggs)
Flavorings
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Prepare the Lobster: Steam or boil the bay lobster tails until the meat is just cooked through and tender. Carefully remove the meat from the shells to keep the pieces intact. Lightly sauté the lobster meat in butter with a pinch of Cajun seasoning to enhance flavor and warmth.
- Toast the English Muffins: Split the English muffins in half and toast them until golden and crisp. This provides a sturdy base with a pleasant crunch that balances the softness of lobster and eggs.
- Poach the Eggs: Bring a pot of water with a splash of white vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach until the whites are set but the yolks remain runny, about 3 to 4 minutes.
- Make the Cajun Hollandaise Sauce: In a heatproof bowl set over gently simmering water (making sure the bowl does not touch the water), whisk egg yolks with lemon juice. Slowly add melted butter in a thin stream while whisking constantly until the sauce thickens. Stir in Cajun seasoning to taste, blending bold, spicy flavors with the classic creamy sauce.
- Assemble the Dish: Place toasted English muffin halves on plates. Top each half with a generous portion of seasoned lobster meat, then carefully add a poached egg. Spoon the warm Cajun hollandaise sauce over the top, allowing it to cascade over the edges.
Notes
- Use the freshest lobster and eggs available for optimal texture and flavor.
- Add Cajun seasoning gradually to control the heat level in the hollandaise sauce.
- After poaching, keep the eggs warm by briefly resting them in warm water before plating.
- Use a double boiler or heatproof bowl over simmering water when making hollandaise to prevent curdling.
- Toast the English muffins well to avoid sogginess and provide a pleasant textural contrast.
Nutrition
- Serving Size: 1 serving (1 English muffin half with toppings)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 380 mg
Keywords: Bay Lobster, Eggs Benedict, Cajun Hollandaise, Seafood Brunch, Spicy Hollandaise, Lobster Recipe, Gluten Free Brunch