Bay Lobster Eggs Benedict with Cajun Hollandaise: An Elegant Coastal Twist on a Brunch Classic!
Hey there, Jason Griffith here! When you’re planning a special brunch here in Marion, South Carolina, sometimes you want to serve something truly extraordinary – a dish that feels luxurious, tastes incredible, and perfectly captures the essence of coastal indulgence. And if you’re a fan of classic Eggs Benedict, get ready for an absolute game-changer: Bay Lobster Eggs Benedict with Cajun Hollandaise! This exquisite dish is elegant, spicy, and packed with incredible flavor, making it the perfect centerpiece for your next celebration or a truly memorable weekend brunch.
Why I Love This Recipe
I’m a huge advocate for elevating classic dishes with fresh, high-quality ingredients, and this Lobster Eggs Benedict is a prime example. What I particularly love about it is the unexpected yet harmonious blend of flavors. The sweet, tender bay lobster is a decadent upgrade from traditional ham or bacon, offering a delicate seafood richness. The perfectly poached egg, creamy Cajun Hollandaise with its zesty kick, and the fresh greens create an incredible symphony of textures and tastes. The Cajun seasoning in the hollandaise adds that distinctive Southern spice, making it a vibrant and unforgettable dish. It feels incredibly gourmet but is surprisingly achievable for a home cook, ensuring a truly impressive brunch!
Ingredients
Here’s what you’ll need to create this elegant and flavorful Bay Lobster Eggs Benedict:
For the Eggs Benedict:
- 8 bay lobster tail pieces (from 4 whole tails, halved lengthwise)
- 4 English muffins, split and toasted
- 1–2 cups arugula or baby spinach (fresh)
- 8 eggs (large)
- 1 tbsp white vinegar (for poaching eggs)
- Chopped chives (for garnish)
- Cayenne or smoked paprika (for garnish, optional)
- Microgreens (optional, for garnish)
For the Cajun Hollandaise:
- 3 egg yolks (large)
- ½ cup melted unsalted butter (clarified preferred, kept warm)
- 1 tbsp lemon juice (freshly squeezed)
- ½ tsp Cajun seasoning (your preferred blend)
- Pinch of cayenne (adjust to taste for heat)
- Salt to taste
Swaps and Notes
- Bay Lobster: Bay lobster tails are smaller and tender. If unavailable, traditional lobster tail meat, or even large shrimp, can be used. Ensure it’s cooked just until opaque.
- English Muffins: Classic base. Toast them well for a good texture.
- Greens: Arugula adds a peppery bite that complements the richness. Baby spinach is a milder alternative.
- Eggs (Poaching): Fresh eggs poach best. The vinegar helps the whites set.
- Cajun Hollandaise:
- Clarified Butter (Preferred): Clarified butter (ghee) makes a more stable hollandaise. To clarify, melt unsalted butter slowly, then skim off foam and pour off clear butter, leaving milk solids behind. Keep it warm.
- Cajun Seasoning: Use a good quality Cajun seasoning blend. Adjust the cayenne to your desired spice level.
- Lemon Juice: Freshly squeezed lemon juice is essential for the tangy balance.
- Salt: Season to taste, as Cajun seasoning and lobster might already contribute some salt.
- Garnishes: Chives, cayenne/paprika, and microgreens add visual appeal and a final touch of flavor.
Instructions
Making Bay Lobster Eggs Benedict requires a few distinct steps, but careful preparation ensures a stunning and delicious result!
- Cook the Lobster: Bring a pot of generously salted water to a rolling boil. Carefully add the bay lobster tail pieces and cook until they turn bright pink and are opaque, about 1 minute per ounce of tail meat. (For 1-1.5 lb tails halved, this might be 1-2 minutes). Cool the cooked lobster by plunging it into an ice bath. Once cool, carefully remove the shells and slice the lobster meat into medallions (or bite-sized pieces).
- Make Cajun Hollandaise:
- In a blender or food processor, combine the 3 large egg yolks and 1 tbsp fresh lemon juice. Blend on high for about 30 seconds until the mixture is slightly thick and pale.
- With the blender running on low, slowly drizzle in the ½ cup melted unsalted butter (clarified preferred) in a very thin, steady stream until the sauce is creamy and emulsified.
- Turn off the blender. Add ½ tsp Cajun seasoning, a pinch of cayenne, and salt to taste. Pulse a few times to mix.
- Keep the Hollandaise warm. If using a blender, leave it in the blender with the lid vented, or transfer to a small bowl set over a pot of warm (not hot!) water.
- Poach the Eggs: Fill a medium saucepan with about 3-4 inches of water. Add 1 tbsp white vinegar (this helps the egg whites set). Bring the water to a gentle simmer (small bubbles, no rolling boil).
- Crack each of the 8 eggs individually into small bowls or ramekins.
- Using a spoon, gently stir the simmering water to create a gentle vortex. Carefully drop one egg into the center of the vortex. Repeat with remaining eggs, spacing them out (cook in batches if necessary).
- Poach for 3–4 minutes, or until the egg whites are completely set and the yolks are still runny. Remove the poached eggs with a slotted spoon and drain excess water on a paper towel or clean kitchen towel.
- Toast the Muffins: While eggs poach, toast the English muffin halves until they are golden brown.
- Place two toasted muffin halves on each serving plate. Top each muffin half with a generous handful of fresh arugula or baby spinach.
- Assemble It:
- Add the cooked lobster slices over the greens on each English muffin half.
- Carefully top each with a perfectly poached egg.
- Drizzle generously with the warm Cajun Hollandaise sauce.
- Garnish with chopped chives, a sprinkle of cayenne or smoked paprika, and fresh microgreens if desired for an elegant finish. Serve immediately.
Tips for Success
- Fresh Lobster: Use fresh or very high-quality frozen bay lobster for the best flavor. Don’t overcook the lobster, it cooks very quickly!
- Clarified Butter for Hollandaise: Using clarified butter (just the butterfat) for the Hollandaise makes it less likely to break, resulting in a smoother sauce.
- Slow Drizzle for Hollandaise: When blending the Hollandaise, drizzle the melted butter very slowly into the egg yolks to ensure a stable emulsion.
- Gentle Poaching: A gentle simmer (not a rolling boil) and adding vinegar to the water are key for perfectly poached eggs.
- Assemble Just Before Serving: Eggs Benedict is best served immediately when everything is warm and fresh.
Serving Suggestions and Pairings
This Bay Lobster Eggs Benedict with Cajun Hollandaise is a decadent and elegant dish that’s perfect for a special brunch, holiday breakfast, or celebratory meal.
- Serve it alongside a light fruit salad or roasted asparagus.
- A glass of chilled Prosecco or a mimosa would be a perfect complement.
- For other impressive breakfast or brunch dishes, you might also enjoy my Best Breakfast Pizza or my hearty Sausage, Egg and Cream Cheese Hashbrown Casserole.
Storage and Leftover Tips
Eggs Benedict is definitely best enjoyed immediately after assembly. Components like cooked lobster and Hollandaise sauce do not store well for extended periods.
- Cooked Lobster: Can be stored in an airtight container for up to 1 day in the refrigerator, but will lose some tenderness upon reheating.
- Hollandaise: Best made fresh. It can be kept warm for a short period, but it’s prone to breaking if reheated aggressively or stored for long.
More Recipes You Will Love
If you loved the savory flavors, cheesy goodness, and ease of this breakfast/brunch dish, here are a few more fantastic recipes that I think you’ll absolutely love:
- For another fun breakfast-for-dinner twist, check out my Fried Chicken Chalupa with Bacon & Egg.
- If you’re a fan of super easy and delicious all-in-one breakfasts, my This One-Pan Breakfast Bake Will Make You Skip is fantastic.
- For a hearty breakfast casserole, my Tater Tot Breakfast Bowl with Sausage Gravy is perfect.
- And for an incredibly cheesy and easy-to-make casual meal, my Easy Cheesy Chicken Sliders with Marinara Garlic Butter are always a hit!
Final Thoughts
This Bay Lobster Eggs Benedict with Cajun Hollandaise is a true culinary masterpiece – an elegant, spicy, and incredibly flavorful twist on a beloved brunch classic. It’s perfect for making any occasion feel special and indulgent. Give it a try, and enjoy this delicious coastal delight!
What’s your favorite luxurious ingredient to add to a classic brunch dish? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!
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