Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe: A Luxurious Brunch Sensation

Weekends call for indulgent breakfast moments, and this bay lobster eggs benedict with cajun hollandaise delivers pure coastal decadence.

Succulent bay lobster brings elegant seafood charm to the classic brunch favorite.

Rich, spicy hollandaise sauce adds a zesty kick that awakens every taste bud.

Each component blends seamlessly, creating a luxurious morning masterpiece that feels restaurant-worthy.

The combination of tender seafood, perfectly poached eggs, and fiery sauce promises an unforgettable culinary experience.

Crisp english muffins provide the ideal foundation for this stunning dish.

You’ll want to savor every single bite of this gourmet breakfast sensation.

Ingredients List for Bay Lobster Eggs Benedict

• Egg Yolks: Creamy foundation that creates silky texture and helps emulsify the hollandaise, choose fresh room temperature eggs for best results.
• Lemon Juice: Adds bright, tangy flavor and helps stabilize the sauce, select fresh lemons with vibrant color and firm skin.

• Cajun Seasoning, Cayenne Pepper: Brings bold, spicy kick to the hollandaise, look for high-quality blends with balanced heat.
• Salt: Elevates and deepens the overall flavor profile, use fine sea salt for smooth integration.

• Bay Lobster Meat: Succulent seafood protein that adds luxurious texture, choose fresh, sweet-tasting lobster meat with firm consistency.
• Eggs: Creates perfectly poached centerpiece with rich, runny yolk, select fresh, large eggs from free-range chickens.
• English Muffin: Provides crispy, sturdy base for assembling the dish, opt for high-quality, freshly baked muffins.

• Fresh Chives: Adds fresh, mild onion-like brightness and visual appeal, select vibrant green, crisp chives.
• Melted Butter: Crucial for creating smooth, luxurious hollandaise sauce, use high-quality unsalted butter.
• Vinegar: Helps stabilize poached eggs and adds subtle tang, choose white wine or apple cider vinegar.

Tools for Assembling Eggs Benedict with Cajun Flair

• Saucepan: Essential for creating the hollandaise sauce over simmering water.
• Heatproof bowl: Must fit snugly over the saucepan without touching the water.
• Whisk: Crucial for blending egg yolks and creating smooth hollandaise sauce.
• Large skillet: Used for poaching eggs gently.
• Small bowl or ramekin: Perfect for cracking eggs before poaching.
• Slotted spoon: Helps remove poached eggs from water while draining excess liquid.
• Knife: Needed for chopping chives and preparing ingredients.
• Cutting board: Provides a clean surface for ingredient preparation.
• Plates: For serving the finished Eggs Benedict.

Cooking and Assembly Instructions for Lobster Benedict

• Cajun Hollandaise Preparation

Create a rich and spicy sauce by setting up a double boiler with simmering water. Whisk egg yolks and tangy citrus juice together until they start to transform into a creamy mixture.

• Sauce Development

Continuously whisk the mixture over gentle heat, slowly introducing melted butter until the sauce becomes silky and luxurious. Sprinkle in zesty Cajun spices for an extra kick of flavor.

• Egg Poaching

Prepare a shallow water bath with a splash of vinegar. Gently slide fresh eggs into the barely bubbling liquid, allowing them to cook until whites are set but yolks remain deliciously runny.

• Plate Assembly

Toast crisp English muffin halves and layer with succulent bay lobster meat. Carefully place the perfectly poached eggs on top of the seafood base.

• Final Touch

Generously drizzle the spicy Cajun Hollandaise over the eggs, creating a cascading sauce. Sprinkle finely chopped chives and a pinch of seasoning to elevate the dish’s visual appeal and flavor profile.

• Serving

Present the dish immediately, allowing diners to experience the harmonious blend of creamy sauce, tender seafood, and delicate poached eggs at the peak of their deliciousness.

Tips for Sauce, Lobster, and Toasted English Muffins

• Master the art of poaching eggs by using fresh eggs and adding a splash of vinegar to help the whites coagulate quickly and maintain a neat shape.
• Customize the Cajun Hollandaise by experimenting with different hot sauces or spice blends like Old Bay, smoked paprika, or chipotle powder to create your unique flavor profile.
• Prepare the Hollandaise sauce and lobster meat in advance, storing them separately in the refrigerator. Reheat the sauce gently over a double boiler and warm the lobster meat just before serving to maintain optimal texture and flavor.
• If bay lobster isn't available, replace it with crab meat, shrimp, or even smoked salmon for an equally decadent breakfast or brunch dish that will impress your guests.
• Toast the English muffins until golden and crisp, then lightly butter them to create a sturdy base that won't get soggy when topped with the poached egg and rich Cajun Hollandaise sauce.

Best Serving Ideas for Cajun Lobster Benedict

• Pair with Fresh Greens: Serve alongside a crisp arugula salad dressed with light vinaigrette to balance the rich hollandaise and provide a refreshing contrast.
• Create Brunch Spread: Accompany the eggs benedict with roasted breakfast potatoes, crispy bacon, or fresh fruit to transform the dish into a complete morning feast.
• Add Wine Pairing: Complement the spicy cajun hollandaise with a chilled glass of dry white wine like Sauvignon Blanc or a light sparkling prosecco to elevate the dining experience.
• Presentation Tip: Plate the eggs benedict on a white ceramic dish to make the golden hollandaise and vibrant chives pop, creating an Instagram-worthy breakfast moment.

Storage Advice for Eggs Benedict Components

• Refrigerate Quickly: Store leftover bay lobster eggs benedict in an airtight container within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Consume Within Days: Enjoy refrigerated eggs benedict within 1-2 days for optimal taste and texture, as poached eggs and hollandaise sauce are best when fresh.
• Separate Components: Keep hollandaise sauce, poached eggs, and lobster meat in separate containers to prevent sogginess and maintain individual ingredient quality.
• Reheat with Care: Gently warm eggs benedict in a low-temperature oven or microwave at 50% power to prevent overcooking the delicate poached eggs and sauce separation.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 500 kcal

Servings: 3

Succulent Bay Lobster Eggs Benedict With Cajun Hollandaise Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

• Total Time: 30 minutes
• Yield: 3 1x

Print Recipe

Pin Recipe

Description

Brunch enthusiasts will adore this bay lobster eggs benedict featuring a spicy Cajun hollandaise sauce. Succulent seafood and rich, zesty sauce create an indulgent morning meal you’ll savor with delight.

---

Ingredients

Scale 1x2x3x

• 2 bay lobster tails
• 3 large egg yolks
• ½ cup (113 grams) unsalted butter, melted
• 1 tbsp (15 mL) lemon juice
• ½ tsp Cajun seasoning
• 1 pinch cayenne pepper
• Salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Hollandaise Preparation: Whisk egg yolks and lemon juice in a heatproof bowl positioned over a simmering water bath, ensuring the bowl does not touch the water. Continuously whisk until the mixture thickens and becomes creamy.
2. Sauce Enhancement: Gradually incorporate melted butter while whisking constantly, creating a smooth, velvety texture. Infuse with Cajun seasoning, cayenne pepper, and salt, stirring to distribute spices evenly. Remove from heat and keep warm.
3. Egg Poaching Setup: Fill a large skillet with water and bring to a gentle simmer, adding white vinegar to help egg whites coagulate. Crack eggs into individual small bowls for precise poaching.
4. Egg and Muffin Preparation: Gently slide eggs into simmering water, cooking 3-4 minutes until whites are set and yolks remain runny. Simultaneously, toast English muffin halves until golden and crisp.
5. Plating and Garnishing: Arrange toasted muffins on serving plates, layer with shredded bay lobster meat. Transfer poached eggs using a slotted spoon, placing one atop the lobster on each muffin half. Drizzle spicy Cajun hollandaise generously over eggs.
6. Final Touch: Sprinkle finely chopped chives across the dish, season with salt and freshly ground black pepper. Serve immediately to savor the luxurious combination of flavors and textures.

Notes

• Master Sauce Technique: Whisk egg yolks continuously over gentle heat to prevent scrambling and achieve a silky, smooth hollandaise consistency.
• Poaching Precision: Use fresh eggs at room temperature and add white vinegar to help egg whites coagulate perfectly without spreading in the water.
• Temperature Control: Keep hollandaise warm but not hot to prevent separation, using gentle residual heat from the initial preparation.
• Seafood Freshness: Select high-quality, fresh bay lobster meat for the most authentic and rich flavor profile in this luxurious breakfast dish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch
• Method: Simmering
• Cuisine: Southern American

Nutrition

• Serving Size: 3
• Calories: 500
• Sugar: 0 g
• Sodium: 300 mg
• Fat: 54 g
• Saturated Fat: 33 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 210 mg