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Bay Lobster Eggs Benedict with Cajun Hollandaise

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A gourmet take on Eggs Benedict featuring sweet bay lobster meat, tender asparagus, perfectly poached eggs, and a rich, mildly spicy Cajun hollandaise sauce. Ideal for special brunch occasions.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: Modern Australian
  • Diet: Halal

Ingredients

  • 3 whole cooked Moreton Bay bugs (bay lobsters), chilled
  • 1/4 cup butter
  • 2 tablespoons lemon juice
  • 16 fresh asparagus spears, woody ends removed
  • 4 eggs
  • 2 tablespoons white vinegar
  • 2 English muffins, split in half
  • Salt and pepper, to taste
  • 1 tablespoon capers
  • Fresh dill, for garnish
  • For the Cajun Hollandaise:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup melted butter (slightly cooled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder

Instructions

  1. Prepare bay lobsters by slicing each in half lengthwise. In a large frypan over medium heat, melt 1/4 cup butter and stir in 2 tablespoons lemon juice.
  2. Place lobster tails flesh-side down and cook for 3 minutes. Flip and spoon butter over the meat. Cook another 2–3 minutes. Push to the side of the pan.
  3. Add asparagus to the same pan and cook for 2–3 minutes, turning often to coat in the butter. Lower heat and cover to keep warm.
  4. Make the Cajun hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice until pale. Place over a saucepan of gently simmering water (double boiler setup) and whisk for 5 minutes until thickened.
  5. Remove from heat and slowly whisk in melted butter until creamy. Stir in salt, smoked paprika, chili powder, and cayenne. Add warm water if needed to adjust consistency. Keep warm.
  6. Poach eggs: Bring a saucepan of water to a gentle simmer, add white vinegar, and crack in eggs. Poach for about 4 minutes until whites are set and yolks are runny. Remove with a slotted spoon.
  7. Lightly toast English muffin halves.
  8. To assemble: Place 4 asparagus spears on each muffin half. Remove lobster meat from shells, tear into pieces, and distribute evenly. Top with a poached egg, season with salt and pepper, and drizzle with Cajun hollandaise.
  9. Garnish with capers and fresh dill. Serve immediately.

Notes

  • Substitute bay lobster with regular lobster tails or other cooked lobster meat.
  • Spinach, rocket, or avocado can replace asparagus.
  • Make the hollandaise ahead and rewarm gently in a double boiler.
  • If making eggs in advance, cool in ice water and rewarm briefly before serving.
  • For less spice, reduce or omit cayenne in the hollandaise.

Nutrition

Find it online: https://savorymomskitchen.com/bay-lobster-eggs-benedict-with-cajun-hollandaise/