🦞 Bay Lobster Eggs Benedict with Cajun Hollandaise
A luxurious twist on brunch—tender lobster, poached eggs, and spicy hollandaise all in one glorious bite! 🍳🔥
🧂 Ingredients:
For the Benedict:
4 English muffins, split and toasted
8 oz cooked bay lobster meat (or small lobster tails, chopped)
4 large eggs
1 tablespoon vinegar (for poaching water)
1 tablespoon butter (for sautéing lobster)
Optional: fresh chives or parsley for garnish
For the Cajun Hollandaise:
3 large egg yolks
1/2 cup melted butter (warm, not hot)
1 tablespoon lemon juice
1/2 teaspoon Cajun seasoning
Pinch of paprika
Salt, to taste
👩🍳 Instructions:
In a saucepan, sauté the lobster meat in butter until just warmed through. Set aside.
Bring a pot of water to a gentle simmer, add vinegar. Poach eggs one at a time for about 3 minutes each, until whites are set but yolks are runny. Remove with a slotted spoon.
To make the Cajun Hollandaise: Whisk egg yolks and lemon juice together in a heatproof bowl over a pot of simmering water. Slowly drizzle in melted butter while whisking constantly until thickened. Stir in Cajun seasoning, paprika, and salt.
Assemble: Top each toasted muffin half with lobster, a poached egg, and a generous spoonful of Cajun hollandaise.
Garnish with chives or parsley if desired.
Serve immediately and brunch like a rockstar! 🎷🍽️