Bay Lobster Eggs Benedict with Cajun Hollandaise
Ingredients:
For the Hollandaise Sauce:
3 large egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
1 teaspoon Cajun seasoning
Salt and pepper, to taste
For the Benedict:
2 English muffins, split and toasted
1 cup cooked bay lobster meat (or substitute with small shrimp)
4 large eggs
1 tablespoon white vinegar
1 tablespoon butter (for sautéing)
Fresh chopped parsley or chives, for garnish
Directions:
Make the Cajun Hollandaise: In a heatproof bowl over a pot of simmering water (double boiler method), whisk egg yolks and lemon juice until thickened.
Gradually whisk in melted butter until sauce thickens. Stir in Cajun seasoning, and season with salt and pepper. Keep warm.
In a skillet, melt butter and lightly sauté the bay lobster meat just until warmed through. Set aside.
Bring a saucepan of water to a gentle simmer. Add white vinegar.
Crack each egg into a small bowl, then carefully slide into the simmering water. Poach for 3–4 minutes, or until whites are set and yolks are runny. Remove with a slotted spoon and drain on paper towel.
Assemble: Place toasted English muffin halves on a plate. Top each with a scoop of lobster, a poached egg, and spoonfuls of Cajun Hollandaise.
Garnish with fresh herbs and serve immediately.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 2 servings