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:
- 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.
- 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.
- 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.
- 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.
- 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
#eggsbenedict #lobster #brunch #cajunhollandaise #seafood #delicious #breakfast #homemade #gourmet #luxurydish #comfortfood #yummy #cajuncuisine #foodie #eggrecipes #specialoccasion #culinarydelight #elegantdining #seafoodlover #brunchgoals