Description
Indulge in a luxurious brunch with Bay Lobster Eggs Benedict topped with a rich, spicy Cajun Hollandaise sauce. This gourmet breakfast combines perfectly toasted English muffins, tender poached eggs, and succulent bay lobster meat sautéed to perfection. The creamy Cajun-infused hollandaise adds a flavorful kick, garnished with fresh parsley and a dash of paprika for a stunning presentation.
Ingredients
Scale
Main Ingredients
- 4 English muffins, split and toasted
- 1 pound cooked bay lobster meat, chopped
- 8 large eggs
- 1 tablespoon white vinegar
- 2 tablespoons unsalted butter (for toasting muffins)
Cajun Hollandaise Sauce
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1 to 2 teaspoons Cajun seasoning
- 1 tablespoon hot sauce (optional)
- Salt to taste
Garnishes
- Chopped fresh parsley
- Paprika
Instructions
- Poach the Eggs: Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl, then carefully slide each egg into the simmering water. Poach for 3 to 4 minutes until the whites are set and the yolks remain soft. Use a slotted spoon to remove the eggs and place them on paper towels to drain.
- Prepare Cajun Hollandaise Sauce: In a small saucepan or heatproof bowl set over gently simmering water (double boiler), whisk the egg yolks and fresh lemon juice continuously until the mixture slightly thickens. Gradually drizzle in the warm melted butter while whisking constantly to create a smooth, thick hollandaise sauce. Stir in the Cajun seasoning, hot sauce if using, and salt to taste. Keep the sauce warm but do not let it overheat to avoid curdling.
- Sauté the Lobster Meat: Heat a skillet over medium heat and lightly sauté the chopped bay lobster meat for 2 to 3 minutes until just warmed through. Avoid overcooking to preserve tenderness.
- Toast the English Muffins: Butter each muffin half lightly and toast them until golden brown and warm.
- Assemble the Dish: Place the toasted English muffin halves on serving plates. Top each half with warm sautéed lobster meat, then carefully place a poached egg on top. Generously spoon the Cajun hollandaise sauce over each egg.
- Garnish and Serve: Sprinkle chopped fresh parsley and a light dusting of paprika over the assembled eggs benedict. Serve immediately to enjoy at its best.
Notes
- Use fresh bay lobster for the best sweetness and texture; however, high-quality frozen lobster can be substituted if properly thawed.
- Keep the hollandaise sauce warm on a double boiler to prevent it from curdling or separating.
- Adjust the Cajun seasoning amount according to your preferred spice level for a milder or more robust flavor.
- Serve immediately to ensure the poached eggs maintain their perfect runniness.
