I love making Bay Lobster Eggs Benedict with Cajun Hollandaise because it’s a showstopper brunch dish that feels fancy but is surprisingly simple. Start with toasted English muffins, layer on Canadian bacon, tender bay lobster, and perfectly poached eggs, then drizzle with creamy, spicy Cajun hollandaise. It’s rich, indulgent, and perfect for impressing guests or treating yourself. If you’re curious about the details, stick around to uncover more tips and tricks!
What You’ll Love About This Recipe
Indulge in a gourmet twist on a classic brunch dish with our Bay Lobster Eggs Benedict. This recipe combines luxurious flavors with simple preparation for a meal that feels both special and approachable.
- Rich and Luxurious Taste: Succulent bay lobster pairs perfectly with creamy hollandaise for a decadent experience.
- Impressive Yet Easy: Looks like a restaurant masterpiece but is simple enough for home cooks to prepare.
- Perfect for Special Occasions: Elevate your brunch game with a dish that’s sure to impress family and friends.
Recipe
Bay Lobster Eggs Benedict is a luxurious twist on the classic brunch dish, combining the richness of lobster with the creamy texture of hollandaise sauce. Perfect for a special occasion or a decadent weekend treat, this recipe elevates traditional Eggs Benedict with the addition of succulent bay lobster.
Ingredients:
- 2 bay lobster tails, cooked and meat removed
- 4 English muffins, split and toasted
- 4 large eggs
- 1 tbsp white vinegar
- 4 slices of Canadian bacon or ham
- 1 cup hollandaise sauce
- Fresh chives, chopped (for garnish)
- Salt and pepper to taste
- Butter (for toasting muffins)
Instructions:
- Prepare the Lobster: Remove the meat from the cooked bay lobster tails and chop into bite-sized pieces. Set aside.
- Poach the Eggs: Fill a large saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Toast the English Muffins: Lightly butter the split English muffins and toast until golden brown.
- Assemble: Place a slice of Canadian bacon on each toasted muffin half. Top with a portion of the chopped lobster meat. Gently place a poached egg on top of the lobster.
- Finish with Hollandaise: Spoon hollandaise sauce over each egg. Garnish with chopped chives and season with salt and pepper.
- Serve: Serve immediately while warm.
Notes:
- Confirm the lobster is fully cooked before adding it to the dish.
- For a quicker version, use store-bought hollandaise sauce.
- Adjust the vinegar in the poaching water to taste.
Time:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Serving: 4
Calories: Approximately 450 per serving
Cuisine: American
Nutrition
This recipe provides a balanced mix of macronutrients and essential vitamins.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 20 g |
| Saturated Fat | 8 g |
| Cholesterol | 250 mg |
| Fiber | 2 g |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Calcium | 8% DV |
| Iron | 12% DV |
What To Serve With It
When I’m making Bay Lobster Eggs Benedict, I love pairing it with sides that complement its rich, creamy flavors without overpowering them.
Crispy homefries are my go-to—they add a satisfying crunch and balance the dish perfectly. I also like to include a side of fresh fruit, like berries or melon, to bring a light, revitalizing contrast.
It’s a mix of indulgence and simplicity that feels just right. Sometimes, I’ll toss in a small green salad for a bit of freshness.
These sides let the lobster and hollandaise shine while keeping the meal balanced and satisfying.
Frequently Asked Questions
Can I Use Frozen Lobster Instead of Fresh?
“Necessity is the mother of invention,” and I believe you can use frozen lobster for this recipe adaptation. It’s about freedom to choose what works for you—frozen lobster’s just as flavorful if handled right and thawed properly.
How Do I Store Leftover Cajun Hollandaise?
I’d store leftover hollandaise in an airtight container in the fridge for up to two days. To maintain hollandaise consistency, I’d gently reheat it over a double boiler, whisking in a splash of warm water if needed.
Can I Make This Recipe Gluten-Free?
Absolutely, I can craft this gluten-free! I’ll swap standard staples for gluten-free alternatives like almond flour or cornstarch. If eggs are an issue, I’ll explore egg substitutes like flaxseed or chia for a flawless, free-spirited feast.
What’S the Best Way to Reheat the Dish?
I’d reheat lobster gently in a steamer or low oven to keep it tender, and warm hollandaise in a double boiler, stirring constantly to avoid separation. It’s all about preserving that rich, smooth texture.
Can I Substitute the Lobster With Another Seafood?
Switching up seafood feels like opening a treasure chest—endless possibilities! I’d go for a crab substitution; its sweetness pairs perfectly. Or try a shrimp variation for a lighter, briny twist. It’s your dish—make it yours!
