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Spice Up Brunch And Try This Bay Lobster Eggs Benedict With Cajun Hollandaise

Spice Up Brunch And Try This Bay Lobster Eggs Benedict With Cajun Hollandaise

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Want to take your brunch to the next level? This Bay Lobster Eggs Benedict with Cajun Hollandaise is a perfect combination of flavor and elegance.

It’s a dish that will take your taste buds on a flavorful journey with each bite you take, so let’s go ahead and make it.

Flavor Packed Bay Lobster Eggs Benedict With Cajun Hollandaise
Mouthwatering Bay Lobster Eggs Benedict With Cajun Hollandaise

Bay Lobster Eggs Benedict With Cajun Hollandaise

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

A bold twist on an impeccable dish. This recipe features buttery lobster, poached eggs and a Cajun Hollandaise sauce that is delicious and irresistible.

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:
  • 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

Instructions

1. Prep the Lobster: Start by giving the lobster tails a quick rinse under cold water. 

Use kitchen shears to cut down the center of the shell lengthwise, then gently pull the shell apart and lift the meat out, resting it on top like a little lobster crown (this is called butterflying!).

Lobster Tail Ready For Cooking

2. Cook the Lobster: Bring a large pot of salted water to a boil, toss in the lobster tails, and cook for about 1 minute per ounce – you’ll know they’re ready when the shells turn bright red and the meat is perfectly opaque. 

Remove, cool slightly, then slice each tail into medallions. Set aside for the grand finale!

Lobster Medallions

3. Whip Up the Cajun Hollandaise: In a blender, mix together the egg yolks and lemon juice until they’re light and fluffy. 

Slowly drizzle in melted butter while blending, until it thickens into a creamy, dreamy sauce. 

Add your Cajun seasoning, cayenne pepper, and a pinch of salt, and blend until it’s perfectly spiced. Keep this saucy goodness warm until you’re ready to serve.

Cajun Sauce In A White Bowl

4. Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of white vinegar. 

Crack each egg into a small bowl, then gently slide them into the simmering water. 

Poach for 3-4 minutes until the whites are set but the yolks are still runny. Scoop them out with a slotted spoon and let them drain on a paper towel.

Poached And Cooked Eggs On A Paper Towel

5. Time to Assemble: Place a handful of fresh arugula or spinach on each toasted muffin half. 

Layer on those gorgeous lobster medallions, followed by a perfectly poached egg. 

Drizzle generously with your warm Cajun Hollandaise sauce, then sprinkle with chopped chives, paprika or cayenne, and microgreens for a fancy finish.

Prepared Bay Lobster Eggs Benedict With Cajun Hollandais

This Bay Lobster Eggs Benedict recipe is great if you are looking for a classic brunch, but with an interesting twist at the end. 

It’s great for treating yourself every once in a while, or if you are preparing a special meal for your guests.

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