🦞 Bay Lobster Eggs Benedict with Cajun Hollandaise
This coastal twist on a brunch classic features buttery poached lobster, perfectly poached eggs, and a smoky Cajun-spiced hollandaise all atop toasted English muffins. It’s an indulgent yet approachable dish that brings together Southern spice and seafood luxury—ideal for a special breakfast or an elevated brunch.
🧾 Ingredients (Serves 2 | Makes 4 halves)
For the Lobster & Base:
- 2 lobster tails (4–5 oz / 115–140 g each), preferably fresh bay lobster
- 2 English muffins, split and lightly toasted
- 2 tbsp unsalted butter (for poaching)
- Pinch of salt
- Fresh chives or parsley, finely chopped (for garnish)
For the Poached Eggs:
- 4 large eggs, fresh
- 1 tbsp white vinegar
- Water for poaching
For the Cajun Hollandaise:
- 3 large egg yolks
- ½ cup (115 g) unsalted butter, melted and warm
- Juice of ½ lemon
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (adjust to taste)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp dried oregano
- Salt, to taste
