🦞 Bay Lobster Eggs Benedict with Cajun Hollandaise
🍽️ Serves:
4 (makes 8 Benedict halves)
🧾 Ingredients
🥚 Eggs Benedict:
4 English muffins, halved and toasted
8 large eggs
1 tbsp white vinegar (for poaching)
2 cups cooked lobster meat (tail & claw), chopped
2 tbsp butter
1 clove garlic, minced
1 tbsp lemon juice
Salt & black pepper, to taste
Fresh chives or parsley (for garnish)
🔥 Cajun Hollandaise Sauce:
3 large egg yolks
1 tbsp lemon juice
1/2 cup (115g) unsalted butter, melted and warm
1–1½ tsp Cajun seasoning (adjust to taste)
1/2 tsp smoked paprika
Pinch of cayenne pepper (optional, for extra heat)
Salt, to taste
👨🍳 Instructions
1️⃣ Prepare the Lobster
Melt butter in a skillet over medium heat.
Add garlic and cook for 30 seconds until fragrant.
Add lobster meat and gently warm for 2–3 minutes.
Stir in lemon juice, season with salt & pepper.
Remove from heat and keep warm.
2️⃣ Make Cajun Hollandaise
In a heatproof bowl, whisk egg yolks and lemon juice until slightly thickened.
Place over a pot of gently simmering water (double boiler method).
Slowly drizzle in melted butter while whisking constantly until thick and creamy.
Stir in Cajun seasoning, smoked paprika, cayenne, and salt.
Keep warm (not too hot or it may split).
3️⃣ Poach the Eggs
Bring a pot of water to a gentle simmer (not boiling).
Add vinegar.
Crack each egg into a small bowl, then gently slide into the water.
Poach for about 3–4 minutes (set whites, runny yolks).
Remove with a slotted spoon and drain on paper towels.
Bay Lobster Eggs Benedict with Cajun Hollandaise
