Bay Lobster Eggs Benedict with Cajun Hollandaise

Ingredients (Serves 4)

For the Eggs Benedict

• 4 English muffins, halved and toasted
• 8 large eggs
• 1 tbsp white vinegar
• 1½–2 cups cooked bay lobster meat, warmed
• 2 tbsp butter (optional, for brushing muffins)
• Fresh chives or parsley, chopped (for garnish)

For the Cajun Hollandaise

• 3 large egg yolks
• 1 tbsp lemon juice
• ½ cup melted butter (hot)
• 1 tsp Cajun seasoning
• ¼ tsp smoked paprika
• Salt & pepper, to taste
• A splash of hot sauce (optional)

Instructions

1. Make the Cajun Hollandaise

1. Add egg yolks and lemon juice to a heatproof bowl and whisk until slightly thickened.
2. Place the bowl over a pot of gently simmering water (double-boiler style).
3. Slowly drizzle in the hot melted butter while whisking continuously until the sauce thickens.
4. Stir in Cajun seasoning, smoked paprika, salt, pepper, and hot sauce if using.
5. Keep warm on low heat.

2. Poach the Eggs

1. Fill a pot with water and bring to a gentle simmer.
2. Add the white vinegar.
3. Crack each egg into a small cup, then gently slide into the water.
4. Poach for 3–4 minutes until whites are set and yolks remain soft.
5. Remove with a slotted spoon and set on a paper towel to drain.

3. Prepare the Base

1. Toast English muffins until golden.
2. Optional: brush lightly with butter for extra richness.
3. Warm the cooked bay lobster meat in a pan with a small pat of butter if desired.

4. Assemble

1. Place toasted English muffins on plates.
2. Top each piece with a generous portion of warm lobster meat.
3. Add a poached egg on top of the lobster.
4. Spoon Cajun hollandaise over each egg.
5. Finish with chopped chives or parsley.