Show Image Chef Lucas Benetti’s signature Bay Lobster Eggs Benedict features succulent lobster meat and a zesty Cajun hollandaise sauce.
Introduction
Brunch will never be the same once you master this incredible Bay Lobster Eggs Benedict with Cajun Hollandaise. As someone who’s spent years perfecting breakfast classics, I can confidently say this elevated version brings together the best of land and sea. The tender sweetness of bay lobster meat paired with the spicy kick of Cajun spiced hollandaise creates a flavor combination that’s simply unforgettable.
Whether you’re hosting a special occasion brunch or simply want to treat yourself to a luxurious weekend breakfast, this recipe delivers restaurant quality results right in your own kitchen. The best part? With my five easy tips, you’ll nail this impressive dish on your very first try.
Why This Recipe Works
Traditional eggs Benedict is already delicious, but replacing the standard Canadian bacon with sweet, tender bay lobster meat transforms this classic into something truly spectacular. The rich, buttery lobster perfectly complements the velvety egg yolks, while the Cajun spiced hollandaise adds just the right amount of heat to balance the richness.
What makes this recipe special is the balance of textures and flavors: the crisp toasted English muffin, the tender poached egg, the succulent lobster meat, and that spicy, creamy hollandaise sauce. Each component plays a crucial role in creating the perfect bite.
Ingredients You’ll Need
Show Image Premium ingredients assembled for our luxurious lobster benedict recipe, featuring fresh bay lobster and Cajun spices.
For the Benedict:
- 2 English muffins, split
- 4 large eggs (as fresh as possible)
- 8 oz cooked bay lobster meat, roughly chopped
- 2 tbsp unsalted butter
- 1 tbsp fresh chives, finely chopped
- Salt and freshly ground black pepper
For the Cajun Hollandaise:
- 3 large egg yolks
- 1 tbsp lemon juice, freshly squeezed
- 1/2 cup unsalted butter, melted and kept warm
- 1 tbsp Cajun seasoning
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/4 tsp paprika
- Salt to taste
Tip 1: Choose the Right Lobster
For this recipe, bay lobster is ideal due to its sweet, tender meat that pairs beautifully with the rich hollandaise. If you can’t find bay lobster specifically, Maine lobster or langoustine tails work well too. Always opt for fresh over frozen when possible, but high quality frozen lobster meat can be a convenient alternative.
The key is to gently warm the pre cooked lobster meat rather than cooking it further, which could make it tough. Toss the chopped meat with a bit of melted butter and warm it in a pan over low heat just before assembling.
Tip 2: Perfect Your Poaching Technique
Show Image Chef Lucas demonstrates the critical techniques for perfect poached eggs and silky Cajun hollandaise.
The secret to perfectly poached eggs lies in three key steps:
- Use fresh eggs: Fresh eggs have firmer whites that hold together better during poaching.
- Create a vortex: Add 1 tablespoon of white vinegar to a pot of simmering (not boiling) water, then use a spoon to create a gentle whirlpool before sliding in your egg. This helps the white wrap around the yolk.
- Drain properly: After poaching for exactly 3 minutes, remove the egg with a slotted spoon and place it on paper towels to absorb excess water before serving.
For a foolproof approach, you can poach the eggs up to a day ahead, store them in ice water in the refrigerator, and then warm them in hot (not boiling) water for 30 seconds before serving.
Tip 3: Master the Cajun Hollandaise
Traditional hollandaise can be intimidating, but my method simplifies the process while adding that signature Cajun kick:
- Whisk egg yolks and lemon juice in a heatproof bowl until light and frothy.
- Place the bowl over a pot of barely simmering water (double boiler method), making sure the bottom doesn’t touch the water.
- Whisk continuously while slowly drizzling in warm melted butter until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and whisk in Cajun seasoning, cayenne, and paprika. Taste and adjust seasoning.
The hollandaise should be made just before serving, but if it gets too thick, whisk in a few drops of warm water to maintain the perfect consistency.
Tip 4: Toast and Butter Properly
A common mistake is overlooking the English muffin base. For the best texture contrast:
- Split the English muffins with a fork rather than a knife to create more nooks and crannies.
- Toast until golden brown but still slightly soft in the center.
- Butter the muffins while they’re still hot so the butter melts into all those crevices.
This creates the perfect foundation that won’t get soggy under the weight of the other ingredients.
Tip 5: Layer for Maximum Flavor
Assembly order matters for both presentation and flavor:
- Buttered English muffin half on the bottom
- A small bed of warmed lobster meat
- Perfectly poached egg
- Generous drizzle of Cajun hollandaise
- Sprinkle of fresh chives and a pinch of paprika for color
Serve immediately while everything is warm and the yolk is still runny.
Full Recipe Instructions
Step 1: Prepare the Ingredients
Start by gathering all your ingredients and equipment. Split and toast the English muffins. Warm the lobster meat gently with butter in a small pan over low heat.
Step 2: Make the Cajun Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice until light and frothy. Place over a pot of barely simmering water and whisk continuously while slowly adding melted butter until the sauce thickens. Remove from heat and whisk in Cajun seasoning, cayenne, and paprika. Season with salt to taste and keep warm.
Step 3: Poach the Eggs
Bring a pot of water to a gentle simmer, add white vinegar, and create a vortex. Carefully crack eggs one at a time into the water and poach for 3 minutes. Remove with a slotted spoon and place on paper towels to drain.
Step 4: Assemble
Place buttered English muffin halves on plates, top with warmed lobster meat, then a poached egg on each half. Drizzle generously with Cajun hollandaise sauce.
Step 5: Garnish and Serve
Sprinkle with fresh chives and a pinch of paprika for color and added flavor. Serve immediately while still warm.
Chef’s Notes and Variations
- Smoked Paprika Option: For a smoky variation, replace regular paprika with smoked paprika in the hollandaise.
- Serving Suggestion: Pair with a light arugula salad dressed with lemon vinaigrette to cut through the richness.
- Make Ahead Components: The lobster can be cooked and picked a day ahead, and as mentioned, the eggs can be poached in advance.
Common Questions
What are the three types of Eggs Benedict?
A: The three most popular types are: Classic (with Canadian bacon), Florentine (with sautéed spinach), and Royale (with smoked salmon). Our Bay Lobster version is a luxurious variation that replaces the traditional protein with sweet, tender lobster meat.
Should hollandaise sauce be hot or cold on Eggs Benedict?
A: Hollandaise sauce should be warm not hot or cold when served on Eggs Benedict. If it’s too hot, it can continue cooking the egg yolk and break the emulsion. If it’s too cold, it becomes thick and loses its silky texture. Aim for a comfortable warm temperature that maintains the sauce’s velvety consistency.
What is the difference between classic and Florentine Eggs Benedict?
A: The classic Eggs Benedict features Canadian bacon between the English muffin and poached egg, while Eggs Benedict Florentine replaces the Canadian bacon with sautéed spinach. Both versions are topped with hollandaise sauce, but the Florentine offers a lighter, vegetarian friendly alternative with added nutritional benefits from the spinach.
How many calories are in a lobster egg Benedict?
A: This Bay Lobster Eggs Benedict with Cajun Hollandaise contains approximately 585 calories per serving (two halves). The calorie count can vary depending on the amount of lobster meat used and how generous you are with the hollandaise sauce. While it’s certainly an indulgent dish, lobster is actually lower in calories than many other proteins typically used in Eggs Benedict variations.
Conclusion
This Bay Lobster Eggs Benedict with Cajun Hollandaise elevates brunch to an art form. With these five tips in your culinary arsenal, you’ll create a dish that’s both impressive and delicious. The combination of tender lobster, perfectly poached eggs, and spicy hollandaise sauce creates a memorable meal worthy of special occasions or luxurious weekend mornings.
Remember, the key is using quality ingredients and taking care with each component. Master this recipe, and you’ll have friends and family begging for your brunch invitations!
Have you tried making this Bay Lobster Eggs Benedict with Cajun Hollandaise? Share your experience in the comments below!
Recipe Card:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2 (4 benedicts)
- Calories: 585 per serving
