Description

This Bay Lobster Eggs Benedict with Cajun Hollandaise is an elegant brunch dish featuring tender lobster, perfectly poached eggs, and a creamy, slightly spicy hollandaise sauce. It delivers restaurant-quality flavor with simple, approachable steps.

Ingredients

3 large egg yolks

1 tbsp lemon juice

1 tbsp white wine vinegar (plus extra splash for poaching)

1 tsp Dijon mustard

1/4 tsp cayenne pepper (adjust to taste)

1/4 tsp smoked paprika

1/2 cup unsalted butter, melted

Salt to taste

Freshly ground black pepper to taste

8 oz bay lobster meat (or small lobster tails or shrimp)

1 tbsp unsalted butter (for lobster)

1/2 tsp Cajun seasoning

4 English muffins, split and toasted

4 large eggs

Fresh parsley, chopped (for garnish)

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Instructions

In a heatproof bowl, whisk together egg yolks, lemon juice, white wine vinegar, Dijon mustard, cayenne pepper, and smoked paprika. Place the bowl over a saucepan of gently simmering water and whisk constantly until thickened and pale.
Slowly drizzle in the melted butter while whisking continuously until the sauce becomes smooth and creamy. If too thick, add a small splash of warm water. Season with salt and pepper and keep warm.
In a skillet over medium heat, melt 1 tbsp butter. Add the bay lobster meat and cook for 2–3 minutes until opaque and heated through. Sprinkle with Cajun seasoning, salt, and pepper. Toss gently and keep warm.
Bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and carefully slide into the water. Poach for 3–4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon.
Toast the English muffin halves until golden brown.
To assemble, place each toasted muffin half on a plate. Top with seasoned lobster, then a poached egg. Spoon warm Cajun hollandaise generously over the top and garnish with chopped parsley. Serve immediately.

Notes

Shrimp or small lobster tails can be substituted for bay lobster.

Reduce cayenne for a milder sauce or increase for extra heat.

For a lighter version, serve over sautéed spinach instead of English muffins.

Hollandaise is best made fresh but can be kept warm over very low heat for up to 1 hour.

Store leftover lobster in an airtight container in the refrigerator for up to 2 days and reheat gently in butter.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Poaching
Cuisine: American

Nutrition

Serving Size: 1 prepared muffin half
Calories: 520 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 310 mg