Welcome to our culinary corner where we transform everyday meals into extraordinary experiences. Today, we’re diving into a decadent brunch favorite: Bay Lobster Eggs Benedict with a twist. This isn’t your average Eggs Benedict; we’ve elevated it by adding succulent lobster and a spicy Cajun Hollandaise sauce. Perfect for impressing guests or simply treating yourself, this dish is a must-try.
Why You’ll Love This Recipe
If you’re a fan of rich flavors and elegant presentation, this Bay Lobster Eggs Benedict is for you. The combination of buttery lobster, perfectly poached eggs, and a spicy, creamy hollandaise sauce creates a symphony of flavors that’s sure to impress. Whether you’re hosting a brunch or enjoying a lazy Sunday morning, this dish brings a touch of luxury to your table.
Ingredients
Eggs Benedict Ingredients
- 4 English muffins, split and toasted
- 8 eggs (for poaching)
- 1 tablespoon white vinegar (for poaching water)
- 8 lobster tail pieces
- Arugula or spinach for layering
- Chopped chives for garnish
- Paprika or cayenne pepper for garnish
- Microgreens for garnish (optional)
Cajun Hollandaise Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon Cajun seasoning
- A pinch of cayenne pepper
- Salt to taste
Kitchen Equipment Needed
- Kitchen shears
- Large pot
- Blender
- Small bowl
- Slotted spoon
- Paper towels
Directions
Preparing the Lobster
- Rinse the lobster tails under cold water. Using kitchen shears, cut down the center of the shell lengthwise. Carefully pull apart the shell and loosen the meat, lifting it through the cut shell to sit on top, effectively butterflying the tail.
- Bring a large pot of salted water to a boil and add the lobster tails. Cook for about 1 minute per ounce of lobster, or until the shells are bright red and the meat is opaque. Remove from water and let cool slightly before slicing each tail into medallions. Set aside.
Making the Hollandaise Sauce
- In a blender, combine the egg yolks and lemon juice. Blend until light in color.
- Slowly drizzle in the melted butter while blending, until the mixture is thick and creamy.
- Add the Cajun seasoning, cayenne pepper, and salt. Blend until mixed. Set aside and keep warm.
Poaching the Eggs
- Bring a pot of water to a gentle simmer and add the white vinegar.
- Crack eggs one at a time into a small bowl and gently slide them into the simmering water.
- Cook for 3 to 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Assembling the Dish
- Place a layer of arugula or spinach on each muffin half.
- Top with lobster slices, followed by a poached egg.
- Pour the warm Cajun hollandaise sauce over each egg.
- Sprinkle with chopped chives, paprika or cayenne pepper, and microgreens if using.
Tips and Tricks
- Lobster Substitutes: If lobster isn’t available, try using jumbo shrimp or even crab meat for a similar luxurious feel.
- Hollandaise Sauce Shortcut: If you’re short on time, use a store-bought hollandaise sauce and mix in Cajun seasoning and cayenne pepper.
- Perfect Poached Eggs: For perfectly poached eggs, ensure the water is at a gentle simmer, not a rolling boil.
Variations
- Vegetarian Option: Replace the lobster with sautéed mushrooms or roasted tomatoes for a delicious vegetarian version.
- Gluten-Free: Use gluten-free English muffins to accommodate dietary restrictions.
Storing Leftovers
If you have any leftovers, store the components separately. Keep the poached eggs and lobster in airtight containers in the refrigerator for up to two days. Reheat the lobster gently in a microwave or on the stove. The hollandaise sauce can be stored in a sealed container in the refrigerator for up to two days and gently reheated over a double boiler.
Pairings
This luxurious dish pairs beautifully with a light, crisp white wine like Sauvignon Blanc or a sparkling mimosa. For a non-alcoholic option, try serving with a refreshing citrus-infused water or a classic iced tea.
FAQ
Q: Can I prepare the hollandaise sauce in advance?
A: Yes, you can prepare the hollandaise sauce in advance and keep it warm in a thermos or gently reheat it over a double boiler before serving.
Q: What if I don’t have a blender for the hollandaise sauce?
A: You can whisk the egg yolks and lemon juice by hand or use a hand mixer. Slowly add the melted butter while continuously whisking until thick and creamy.
Q: How can I ensure my lobster tails are cooked perfectly?
A: Cook the lobster tails until the shells are bright red and the meat is opaque. Overcooking can make the meat tough, so keep an eye on the time.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
Call to Action
We hope you enjoy this elevated take on Eggs Benedict. If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more gourmet recipes and culinary tips. Happy cooking!
Print
Bay Lobster Eggs Benedict with Cajun Hollandaise
- Total Time: 45 minutes
Description
Elevate brunch with Bay Lobster Eggs Benedict topped with spicy Cajun Hollandaise. A luxurious twist on a classic, perfect for impressing guests or treating yourself.
Ingredients
Instructions
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal