Bay Lobster Eggs Benedict with Cajun Hollandaise
You know those moments when you just want to impress someone special, but you also kinda want to treat yourself to something fancy? That’s when I pull out my Bay Lobster Eggs Benedict with Cajun Hollandaise recipe. It’s like having a little taste of the coast, all rich and buttery, but with a spicy kick that wakes you right up. I remember the first time I made this—my kitchen looked like a small hurricane had rolled through, but the smiles around the breakfast table were worth every dish I had to wash.
Why You’ll Love This
I make this when I feel like I need a little vacation, without actually going anywhere (flights are expensive, right?). My family goes crazy for this because the flavors are just so good together. Honestly, I can’t even make enough for leftovers, but on second thought, trying to reheat poached eggs isn’t the best idea anyway.
What You Need (and a Few Tips)
- 4 fresh bay lobster tails (if you’re in a hurry, shrimp can work)
- 4 large eggs
- 2 English muffins, split (my grandmother always insisted on toasting them first)
- 1/2 cup unsalted butter
- 2 tablespoons lemon juice
- 1 teaspoon Cajun seasoning (you can adjust the heat level to taste)
- Salt and pepper to taste
- Optional: Chopped chives for garnish
How to Put It All Together
- Prep the Lobster: Start by boiling the lobster tails for about 6-8 minutes until they’re just cooked. (This is where I usually sneak a taste!) Let them cool before removing the meat.
- Poach the Eggs: Okay, this part can be a bit tricky. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a cup, then gently slide it into the water. Poach for about 3-4 minutes.
- Toast the Muffins: Get those English muffins nice and crispy in the toaster. No one likes soggy bread—trust me.
- Make the Hollandaise: Melt the butter slowly in a saucepan. In a blender, combine the lemon juice, egg yolks, and Cajun seasoning. With the blender running, slowly drizzle in the melted butter until it thickens. Don’t worry if it looks a bit weird at this stage—it always does!
- Assemble: Place a lobster tail on each half of the English muffins, followed by a poached egg. Drizzle the hollandaise on top. Sprinkle with chives if you’re feeling fancy.
Notes from My Kitchen
I’ve found that using room temperature eggs makes poaching a bit easier. Also, if your hollandaise gets too thick, a teaspoon of warm water can help.
Variations I’ve Played With
Once, I tried adding a slice of tomato under the lobster—didn’t love it. But a bit of crispy bacon can be a real game-changer!
What If You Don’t Have…
No blender? No worries! You can whisk the hollandaise by hand. But be ready for an arm workout!
How to Keep It (If You Can)
Honestly, in my house, it never lasts more than a day! But if you must, store the components separately and reassemble. Eggs don’t reheat well, though.
What to Serve It With
I love serving this with a simple arugula salad on the side. And maybe a mimosa. Or two. It’s brunch, after all!
Lessons I’ve Learned
I once tried rushing the hollandaise, thinking, ‘How hard can it be?’ Well, that batch went straight to the bin. Take your time with the butter.
FAQ – Your Questions, Answered
Q: Can I use frozen lobster tails?
Sure! Just make sure to thaw them first. I tend to think fresh is better, but sometimes you gotta work with what you’ve got.
Q: Is there a non-spicy option?
Absolutely! Just skip the Cajun seasoning and maybe add a pinch of paprika for a smoky hint.
Q: What if my hollandaise curdles?
It happens to the best of us. Try whisking in a tablespoon of hot water slowly—it might just save the day!
