Luxurious Lobster Delight with Cajun Flair

Bay Lobster Eggs Benedict is a luxurious twist on a classic brunch favorite, featuring succulent lobster meat paired with perfectly poached eggs. The rich Cajun Hollandaise adds a delightful kick, elevating the dish to a gourmet experience.

Ingredients:

• For the Lobster:
  • 1 cup cooked bay lobster meat, chopped
  • 1 tablespoon butter
  • Salt and pepper to taste
• For the Cajun Hollandaise:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon Cajun seasoning
  • Salt to taste
• For the Eggs Benedict:
  • 4 large eggs
  • 2 English muffins, split and toasted
  • Fresh chives or parsley for garnish

Directions:

1. In a skillet, melt butter over medium heat. Add the chopped lobster meat, seasoning with salt and pepper. Sauté for 2-3 minutes until heated through. Set aside.
2. To make the Cajun Hollandaise, whisk the egg yolks and lemon juice together in a heatproof bowl over a pot of simmering water (double boiler). Whisk until the mixture is thick and pale, about 3-4 minutes.
3. Slowly drizzle in the melted butter while continuously whisking until the sauce is smooth. Stir in the Cajun seasoning and salt. Remove from heat and keep warm.
4. For poached eggs, fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
5. To assemble, place a toasted English muffin half on a plate, top with sautéed lobster, then a poached egg, and finally drizzle with Cajun Hollandaise. Garnish with chopped chives or parsley.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 2 servings

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