why make this recipe
This Bay Lobster Eggs Benedict with Cajun Hollandaise mixes luxury and spice. It lifts a simple brunch into a special meal. The lobster adds sweet meat, and the Cajun hollandaise gives a warm kick. Try it when you want a treat or to impress guests. For a light sweet side that pairs well, see baked apples with feta, honey and cranberries.
introduction
This recipe makes two full servings. It uses toasted English muffins, warm lobster meat, poached eggs, and a spicy hollandaise. The steps are clear and easy. You can make parts ahead and finish just before serving.
how to make Bay Lobster Eggs Benedict with Cajun Hollandaise
Follow these steps in order and keep things warm as you go. For an idea on side dishes with roasted vegetables, check balsamic roasted mushrooms with herby kale mashed potatoes.
Ingredients
- 2 split English muffins (toasted)
- 4 large eggs (poached)
- 1 cup cooked bay lobster meat (chopped or whole)
- 1 cup baby arugula (optional, for layering)
- 1 tbsp white vinegar (for poaching)
- 3 egg yolks
- 1/2 cup unsalted butter (melted)
- 1 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1/4 tsp smoked paprika
- Salt to taste
- Pinch of cayenne (optional)
Directions
- Whip Up the Cajun Hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice until creamy. Slowly whisk in melted butter over low heat. Add Cajun seasoning, paprika, salt, and a pinch of cayenne.
- Poach Those Eggs Like a Pro: Add vinegar to simmering water. Crack in eggs and poach for 3–4 minutes until whites are set.
- Toast & Layer the Base: Toast English muffins until golden and place arugula on each half (optional). Add warm lobster meat on top.
- Top with Poached Eggs: Place poached eggs over the lobster.
- Drizzle & Garnish: Spoon over Cajun hollandaise and garnish with chives or crushed red pepper. Serve hot.
how to serve Bay Lobster Eggs Benedict with Cajun Hollandaise
Serve right away while the eggs are warm and the hollandaise is silky. Place one poached egg on each muffin half. Add a small green salad or simple roasted potatoes. A toasted slice of bread or plain croissant also works.
how to store Bay Lobster Eggs Benedict with Cajun Hollandaise
Store hollandaise in an airtight container in the fridge for up to 2 days. Reheat gently over very low heat or in a warm water bath, whisking to smooth. Store leftover lobster meat in the fridge for 1–2 days. Do not store the assembled dish — it gets soggy and eggs change texture.
tips to make Bay Lobster Eggs Benedict with Cajun Hollandaise
- Use warm lobster meat so it stays tender on the muffin.
- Keep the hollandaise warm but not hot; heat can break it.
- Poach eggs in gentle simmering water for even whites.
- If hollandaise starts to split, whisk in a teaspoon of warm water to bring it back.
- Want a full meal? Pair with a baked pasta like cheesy baked tortellini casserole with meat sauce for heartier appetites.
variation (if any)
- Swap bay lobster for jumbo lump crab meat for a crab Benedict.
- Use smoked paprika or hot sauce to change the heat level.
- Replace arugula with baby spinach or thinly sliced avocado for a different green.
FAQs
Q: Can I use frozen lobster?
A: Yes. Thaw it, warm gently, and drain any extra liquid before using.
Q: How do I fix broken hollandaise?
A: Whisk a small amount of warm water into the sauce slowly. If needed, start with a fresh egg yolk in a clean bowl and whisk the broken sauce into it slowly.
Q: Can I poach eggs ahead of time?
A: You can poach eggs and store them in cool water for up to one hour. Reheat in warm (not boiling) water for a minute before serving.
Q: Is there a non-dairy hollandaise option?
A: You can try olive oil or a vegan butter, but the taste and texture will differ from classic hollandaise.
Conclusion
For another take or inspiration on lobster eggs benedict, see this version at Bay Lobster Eggs Benedict with Cajun Hollandaise – Jaimie Eats.
Bay Lobster Eggs Benedict with Cajun Hollandaise
Ingredients
Method
- In a heatproof bowl, whisk egg yolks and lemon juice until creamy.
- Slowly whisk in melted butter over low heat.
- Add Cajun seasoning, paprika, salt, and a pinch of cayenne.
- Add vinegar to simmering water.
- Crack in eggs and poach for 3–4 minutes until whites are set.
- Toast English muffins until golden and place arugula on each half (optional).
- Add warm lobster meat on top.
- Place poached eggs over the lobster.
- Spoon over Cajun hollandaise and garnish with chives or crushed red pepper.