Quick Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe

Crafting a decadent bay lobster eggs benedict with cajun hollandaise sparks culinary excitement in my kitchen.

Luxurious seafood meets classic breakfast magic on a warm plate.

Tender lobster meat promises rich, unforgettable flavors that dance across your palate.

Creamy hollandaise carries a spicy cajun kick that transforms ordinary morning meals.

Crisp english muffins provide the perfect golden foundation for this extraordinary dish.

Fresh ingredients blend seamlessly, creating a restaurant-worthy experience at home.

Let’s make brunch extraordinary with this mouthwatering recipe that will impress everyone at the table.

Storing Bay Lobster Eggs Benedict with Cajun Hollandaise

• Store leftovers in an airtight container within 2 hours of cooking. Keep separate components like eggs, sauce, and lobster meat in individual sealed containers to maintain freshness. Consume within 1-2 days for best quality.
• Not recommended due to delicate textures of poached eggs, hollandaise sauce, and seafood. Freezing will compromise taste and consistency of the dish.
• Gently warm poached eggs in simmering water for 30-60 seconds. Avoid microwave as it can overcook eggs and make them rubbery.
• Warm Cajun Hollandaise slowly over low heat, whisking constantly to prevent separation. Add a splash of warm water if sauce appears too thick.

FAQs on Bay Lobster Eggs Benedict with Cajun Hollandaise

• What are Moreton Bay bugs?

Moreton Bay bugs are a type of slipper lobster native to Australia, with sweet, tender meat similar to lobster but smaller in size. They’re found in the waters around Queensland and are prized for their delicate flavor.

• Can I substitute the Moreton Bay bugs with another seafood?

Yes, you can use regular lobster, shrimp, or crab meat as alternatives. Each will provide a slightly different flavor profile but work well in this Eggs Benedict recipe.

• Why add vinegar when poaching eggs?

White vinegar helps the egg whites coagulate faster and stay together, creating a neater, more compact poached egg. It prevents the egg whites from spreading out in the water during cooking.

What Makes Bay Lobster Eggs Benedict with Cajun Hollandaise Special

• Elevate Weekend Dining: Transform your ordinary breakfast into an extraordinary culinary experience with this gourmet seafood twist on classic Eggs Benedict.
• Master Sophisticated Cooking: Learn advanced techniques like poaching eggs, creating hollandaise sauce, and preparing delicate bay lobster with professional-level precision.
• Impress Guests Instantly: Serve a restaurant-quality dish that looks stunning and delivers complex, rich flavors guaranteed to wow dinner companions or special occasion guests.
• Customize Heat Levels: Adjust spice profile by controlling cayenne and chili powder amounts, making this recipe perfect for various taste preferences from mild to fiery.

Ingredients for Bay Lobster Eggs Benedict with Cajun Hollandaise

• Moreton Bay Bugs (Bay Lobster): Delicate seafood meat that provides a rich and tender protein for the dish.
• Eggs: Fresh eggs used for creating poached eggs and hollandaise sauce base.

• English Muffins: Classic base for Eggs Benedict that provides a crispy foundation.
• Asparagus Spears: Tender green vegetable that adds freshness and nutritional value to the dish.

• Egg Yolks: Essential for creating the creamy hollandaise sauce with rich texture.
• Lemon Juice, White Vinegar: Acidic ingredients that help balance flavors and aid in egg poaching.
• Melted Butter: Provides smooth, rich base for hollandaise sauce.
• Cayenne Pepper, Smoked Paprika, Salt, Pepper: Spices that create depth and Cajun-style heat in the sauce.

• Capers, Fresh Dill, Chili Powder: Finishing touches that enhance visual appeal and add extra layers of flavor.

Instructions for Bay Lobster Eggs Benedict with Cajun Hollandaise

Step 1: Whip Up Zesty Cajun Hollandaise

• Cayenne pepper
• Smoked paprika
• Salt
• Black pepper

Keep the sauce warm and ready for action.

Step 2: Extract Succulent Bay Lobster Meat

Carefully remove the tender meat from Moreton Bay bug shells. Set aside the delicate seafood treasure.

Step 3: Blanch Crisp Asparagus

Plunge asparagus spears into boiling water for 2-3 minutes until they reach perfect tender-crisp texture. Quickly transfer to a cool surface.

Step 4: Prepare Poaching Liquid

Fill a large skillet with water and bring to a gentle simmer. Add a splash of white vinegar to help eggs hold their shape.

Step 5: Create Perfect Poached Eggs

Crack each egg into a small bowl. Gently slide eggs into the simmering water. Cook for 3-4 minutes until whites are set but yolks remain gloriously runny. Lift eggs with a slotted spoon and drain on paper towels.

Step 6: Toast Golden English Muffins

Brown English muffins until they reach a beautiful golden color and crisp texture.

Step 7: Build Magnificent Seafood Benedict

• Blanched asparagus
• Cooked bay lobster meat

Step 8: Crown with Poached Eggs

Delicately place a perfectly poached egg atop each lobster-covered muffin half.

Step 9: Drench in Spicy Sauce

Generously ladle the Cajun Hollandaise over each egg, allowing the sauce to cascade down the layers.

Step 10: Add Final Flourishes

• Capers
• Fresh dill
• Optional chili powder for extra kick

Step 11: Serve and Savor

Present immediately and indulge in this luxurious seafood breakfast masterpiece.

Pro Tips for Bay Lobster Eggs Benedict with Cajun Hollandaise

• Ensure eggs are at room temperature before poaching to achieve perfectly smooth, uniform whites.
• Control water temperature precisely when making hollandaise sauce to prevent scrambling – keep heat low and whisk continuously for silky, smooth results.
• Drain poached eggs thoroughly on paper towels to remove excess water and maintain crisp muffin bottoms.
• Consider preparing components like hollandaise and blanching asparagus in advance to streamline final assembly and reduce cooking stress.

Variations to Try With Bay Lobster Eggs Benedict

• Coastal Crab Remix: Replace bay lobster with fresh lump crab meat, keeping the Cajun Hollandaise for a seafood-rich alternative that highlights ocean flavors.
• Southern Shrimp Celebration: Swap bay lobster with grilled jumbo shrimp, maintaining the spicy Cajun sauce and poached egg technique for a Southern-style brunch sensation.
• Salmon Sunrise Edition: Use hot-smoked salmon instead of bay lobster, complementing the Cajun Hollandaise with a rich, smoky protein that adds depth to the classic dish.
• Mediterranean Fusion: Incorporate grilled halloumi cheese and roasted red peppers alongside the poached egg, creating a vegetarian version with vibrant Mediterranean influences.

Pairing Suggestions for Bay Lobster Eggs Benedict with Cajun Hollandaise

• Pair Crisp White Wine: Select a chardonnay or sauvignon blanc with bright acidity to complement the rich, buttery hollandaise and delicate bay lobster meat.
• Citrus-Infused Cocktail Companion: Mix a zesty gin or vodka-based drink with fresh lemon and orange notes that will enhance the Cajun spices and cut through the creamy sauce.
• Sparkling Side Beverage: Choose a light, dry prosecco or champagne to cleanse the palate between bites and provide a refreshing contrast to the decadent eggs benedict.
• Craft Beer Match: Select a Belgian-style wheat beer or light pale ale with subtle citrus undertones that will balance the spicy hollandaise and seafood flavors.

Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe

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4.7 from 8 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Gourmet Bay Lobster Eggs Benedict brings coastal elegance to breakfast with its luxurious Cajun-inspired hollandaise. Succulent seafood and perfectly poached eggs create a memorable morning indulgence that will delight you with rich, spicy flavors.

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Ingredients

Scale 1x2x3x

Protein:

• 3 Moreton Bay bugs or bay lobsters
• 4 eggs

Vegetables and Herbs:

• 16 asparagus spears
• 2 English muffins
• 1 tablespoon capers
• Fresh dill (for garnish)

Sauce and Seasonings:

• 3 egg yolks
• 3/4 cup (170 grams) butter, melted
• 3 tablespoons lemon juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional)
• 2 tablespoons white vinegar
• Salt and pepper to taste

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Instructions

1. Whisk egg yolks and lemon juice in a heatproof bowl until silky smooth, positioning the bowl over a water bath with barely bubbling water.
2. Gradually stream melted butter into the egg mixture, whisking continuously until the sauce transforms into a luxurious, velvety consistency around 3-4 minutes.
3. Remove hollandaise from heat and incorporate cayenne, smoked paprika, salt, and pepper to create a spicy Cajun-style sauce. Keep warm.
4. Extract tender meat from Moreton Bay bug shells, ensuring clean and neat removal.
5. Blanch asparagus in rapidly boiling water for 2-3 minutes until vibrant green and crisp-tender, then immediately transfer to an ice bath to halt cooking.
6. Fill a wide skillet with water, bringing to a gentle 180°F simmer and add white vinegar to help egg whites coagulate.
7. Crack each egg into individual ramekins, then gently slide into the simmering water. Poach for approximately 3 minutes until whites are set but yolks remain gloriously runny.
8. Toast English muffin halves until golden and crisp around the edges.
9. Arrange muffin halves on serving plates, layer with blanched asparagus spears and delicate bay lobster meat.
10. Carefully position a perfectly poached egg atop each lobster-covered muffin half.
11. Drizzle generously with spicy Cajun hollandaise, creating elegant swoops across the eggs.
12. Finish with a sprinkle of capers, fresh dill, and optional chili powder for additional heat. Serve immediately while components remain warm and vibrant.

Notes

• Poaching eggs perfectly requires a gentle simmer and fresh eggs with firm whites for best results.
• Use white vinegar in poaching water to help egg whites coagulate quickly and maintain a neat shape.
• Prepare all ingredients beforehand to ensure smooth assembly and prevent sauce from cooling down.
• For gluten-free version, replace English muffins with roasted sweet potato rounds or grilled portobello mushroom caps.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Cajun

Nutrition

• Serving Size: 2
• Calories: 920 kcal
• Sugar: 1 g
• Sodium: 750 mg
• Fat: 75 g
• Saturated Fat: 35 g
• Unsaturated Fat: 38 g
• Trans Fat: 0.5 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 55 g
• Cholesterol: 620 mg