If you love indulging in a brunch classic with a luxurious twist, you are going to adore this Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe. This dish takes the beloved eggs benedict to new heights by combining tender, succulent bay lobster meat with a rich, spicy Cajun hollandaise sauce that delivers a beautiful kick. The soft poached eggs, buttery toasted English muffins, and that creamy, tangy sauce make every bite an unforgettable experience. It’s the perfect way to impress guests or treat yourself to a special breakfast that feels decadent but is surprisingly simple to prepare.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in balancing flavor, texture, and color. From the delicate lobster to the vibrant Cajun seasoning, every component brings something unique that transforms the dish into a culinary delight.
- English muffin halves, toasted: Provide a sturdy, slightly crispy base that holds up to all the delicious toppings.
- Large eggs: Fresh eggs are key for perfectly poached yolks that are delightfully runny and rich.
- White vinegar: Helps the eggs hold their shape beautifully during poaching.
- Cooked bay lobster meat, chopped: Adds tender, sweet seafood flavor that makes this dish luxurious.
- Butter: Used both for sautéing lobster and in the hollandaise sauce for creamy richness.
- Cajun seasoning: Gives the hollandaise and lobster a subtle spicy warmth that elevates the dish.
- Salt and pepper: Essential seasonings to highlight natural flavors.
- Egg yolks: The base for the smooth, creamy hollandaise sauce.
- Lemon juice: Adds brightness and balance to the richness of the sauce.
- Unsalted butter, melted and warm: Vital for emulsifying into the hollandaise to create that lush texture.
- Dash of hot sauce (optional): An extra hint of heat for those who like a little punch.
How to Make Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe
Step 1: Prepare the Cajun Hollandaise
Begin by creating the star sauce of this dish. Using a double boiler, gently whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume. Slowly add the warm melted butter in a steady drizzle while continuing to whisk vigorously. This emulsifies the sauce, making it creamy and smooth. Once the butter is fully incorporated, stir in the Cajun seasoning, a pinch of salt, and a dash of hot sauce if you want that extra kick. Remove from heat and keep warm as you move on to the next steps.
Step 2: Sauté the Bay Lobster Meat
Melt butter in a skillet over medium heat. Toss in the chopped lobster meat and sprinkle with Cajun seasoning. Sauté quickly for 1 to 2 minutes just until the lobster is heated through and infused with the spices. Season with salt and pepper to taste. This step adds a fragrant, slightly spicy layer that complements the creamy eggs and sauce perfectly.
Step 3: Poach the Eggs
Fill a medium saucepan with water, bring it to a gentle simmer, and add the vinegar. Crack each egg into a small bowl first, then gently slide the egg into the simmering water to prevent breakage. Poach for about 3 to 4 minutes until the whites are set but the yolks remain delectably runny. Remove the eggs with a slotted spoon and drain on paper towels so they’re ready to be assembled.
Step 4: Assemble the Bay Lobster Eggs Benedict
Place the toasted English muffin halves on warming plates. Spoon the warm, seasoned lobster meat evenly over the muffins, then carefully top with a perfectly poached egg. Generously drizzle the luscious Cajun hollandaise sauce over everything, allowing the sauce to cascade over the fruit of your labor. Serve immediately to ensure every bite is silky and warm.
How to Serve Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe
Garnishes
A sprinkle of finely chopped fresh parsley or chives adds a bright green contrast and a touch of freshness that cuts through the richness of the dish. A few dashes of smoked paprika can bring out the smoky notes in the Cajun seasoning beautifully. Don’t be shy with presentation since this dish looks as incredible as it tastes.
Side Dishes
Serve your Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe alongside crispy hash browns or roasted breakfast potatoes for some satisfying crunch and heartiness. Fresh fruit salad or lightly dressed greens balance the richness with their bright, refreshing profiles. These complementary sides make for a well-rounded brunch meal that everyone will love.
Creative Ways to Present
For a fancy brunch, try plating individual portions on elegant china with delicate edible flowers for a pop of color. You can also serve this over a bed of sautéed spinach or creamy grits for southern flair. Mini versions using smaller English muffin rounds make for perfect party bites to impress guests at a festive gathering.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the lobster meat and hollandaise sauce separately in airtight containers in the refrigerator for up to 2 days. Keep poached eggs separately as their texture changes quickly.
Freezing
Freezing is not recommended for poached eggs or hollandaise sauce as it affects their delicate texture and emulsification. However, you can freeze cooked lobster meat for later use in other recipes.
Reheating
Reheat the lobster meat gently in a skillet over low heat to avoid overcooking. For the hollandaise sauce, warm it slowly over low heat while whisking constantly to prevent it from breaking. Poached eggs are best enjoyed fresh, but if needed, steam them briefly just before serving.
FAQs
Can I substitute the bay lobster with other seafood?
Absolutely! Shrimp or crab meat make excellent alternatives that pair beautifully with the Cajun hollandaise. Just adjust cooking times to suit the seafood you choose.
How spicy is the Cajun hollandaise in this recipe?
The cajun seasoning adds a mild to moderate heat that is balanced by the buttery hollandaise and sweet lobster. You can easily adjust the spice level by increasing or reducing the seasoning and optional hot sauce.
Is it possible to make hollandaise sauce ahead of time?
While hollandaise is best served fresh, you can prepare it ahead and keep it warm in a thermos or over a double boiler for a short period. Avoid reheating it aggressively to keep the sauce smooth and creamy.
What’s the secret to perfect poached eggs?
Fresh eggs, gentle simmering water with added vinegar, and cracking eggs into a small bowl before sliding them in help keep the whites tender and yolks runny. Timing around 3 to 4 minutes is key.
Can I make this recipe gluten-free?
Yes! Simply swap the English muffins for gluten-free bread or an alternative like toasted polenta rounds to enjoy this delicious dish without gluten.
Final Thoughts
Nothing quite compares to the luxurious comfort of Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe when you want to elevate your brunch game or treat someone special. With its harmonious blend of luscious lobster, perfectly poached eggs, and a spiced yet smooth hollandaise, this recipe deserves a top spot in your breakfast repertoire. Go ahead, give it a try — your taste buds will thank you enthusiastically!
Print
Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Poaching
- Cuisine: American
- Diet: Pescatarian
Description
A luxurious twist on classic eggs Benedict featuring tender bay lobster meat and a zesty Cajun hollandaise sauce. This seafood breakfast dish combines perfectly toasted English muffins with buttery lobster, poached eggs, and a creamy, spiced sauce for an indulgent brunch experience.
Ingredients
Main Ingredients
- 4 English muffin halves, toasted
- 4 large eggs
- 1 tablespoon white vinegar
- 1 cup cooked bay lobster meat, chopped
- 2 tablespoons butter
- 1/2 teaspoon Cajun seasoning
- Salt and pepper to taste
Cajun Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/2 teaspoon Cajun seasoning
- Pinch of salt
- Dash of hot sauce (optional)
Instructions
- Prepare the Cajun Hollandaise: In a heatproof bowl set over gently simmering water (double boiler), whisk the egg yolks and lemon juice until the mixture thickens and doubles in volume. Gradually drizzle in the warm melted butter while whisking continuously until the sauce becomes smooth and creamy. Stir in Cajun seasoning, salt, and a dash of hot sauce if desired. Remove from heat and keep warm.
- Cook the lobster: Melt butter in a skillet over medium heat. Add the chopped bay lobster meat and sprinkle with Cajun seasoning. Sauté for 1–2 minutes until the lobster is heated through. Season with salt and pepper to taste. Keep warm.
- Poach the eggs: Bring a medium saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl and carefully slide it into the water. Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny. Remove each egg with a slotted spoon and drain on paper towels.
- Assemble the eggs Benedict: Place the toasted English muffin halves on serving plates. Top each half with a generous portion of the warm Cajun lobster meat, then add a poached egg. Spoon over ample Cajun hollandaise sauce. Serve immediately for the best flavor and texture.
Notes
- Use fresh or frozen lobster tails if bay lobster is unavailable.
- Substitute lobster with shrimp or crab for variation.
- Hollandaise sauce is best served fresh but can be gently reheated over low heat for leftovers.
