Description
Enjoy a savory twist on the classic Eggs Benedict with this Bay Lobster recipe topped with rich Cajun Hollandaise.
Ingredients
Scale
- 4 bay lobster tails
- 2 English muffins, split
- 4 large eggs
- 1/2 cup unsalted butter
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- Begin by cooking the lobster tails in boiling water for about 8 minutes until they are opaque and cooked through. Remove and let cool.
- While the lobster is cooling, prepare the Cajun Hollandaise by melting the butter in a saucepan.
- In a mixing bowl, whisk the egg yolks and lemon juice together until it’s pale and thick. Carefully drizzle in the melted butter while whisking.
- Add Cajun seasoning, salt, and cayenne pepper to the sauce and mix to combine.
- Poach the eggs in simmering water until the whites are set but the yolks are still runny, around 3-4 minutes.
- Toast the English muffins until golden brown.
- Assemble the dish by placing lobster meat on the toasted muffins, topping with the poached egg and drizzling Cajun Hollandaise over the top.
- Serve immediately and enjoy!
Notes
- For an extra kick, add more Cajun seasoning to taste.
- Make sure to keep the Hollandaise warm but not hot to prevent it from curdling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching, Sauce Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 550mg