Bay Lobster Eggs Benedict with Cajun Hollandaise
A bold coastal twist on the classic brunch favorite! This lobster eggs Benedict features juicy bay lobster, spicy Cajun hollandaise, and perfectly poached eggs for a next-level weekend treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Brunch, Breakfast, Main Dish
- Method: Poached, Whisked, Assembled
- Cuisine: American, Southern, Coastal
Ingredients
Main Ingredients:
2 English muffins, split and 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 water)
Cajun Hollandaise Sauce:
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 pepper (optional)
Instructions
Make the Cajun Hollandaise:
In a heatproof bowl, whisk together egg yolks and lemon juice until creamy. Slowly drizzle in melted butter while whisking constantly over low heat. Stir in Cajun seasoning, paprika, salt, and cayenne. Set aside.
Poach the Eggs:
Bring a pot of water to a gentle simmer. Add white vinegar. Swirl the water, then crack in the eggs. Poach for 3–4 minutes until whites are set but yolks remain runny.
Toast and Layer:
Toast English muffins until golden brown. If using arugula, add a handful to each muffin half. Top with warmed lobster meat.
Add Poached Eggs:
Gently place one poached egg on each muffin half over the lobster.
Top with Sauce & Garnish:
Spoon Cajun hollandaise over each egg. Garnish with chopped chives, crushed red pepper, or a dash of extra paprika. Serve hot.
Notes
Lobster can be pre-cooked or sautéed quickly with butter for added flavor.
Adjust spice level in the hollandaise to your taste.
Substitute bay lobster with shrimp or crab for variation.
Arugula adds a peppery bite but is optional.
