Bay Lobster Eggs Benedict with Cajun Hollandaise

 

Ingredients:

For the base:

- 2 English muffins, split and toasted

- 1 tablespoon olive oil

- 2 cups baby arugula

- 8–10 small bay lobster tails or large shrimp, peeled and

deveined

- Salt and black pepper to taste

- Smoked paprika, for garnish

- Fresh chives, for garnish

For the poached eggs:

- 4 large eggs

- 1 tablespoon vinegar (white or apple cider)

- Water for poaching

For the Cajun hollandaise:

- 3 large egg yolks

- ½ cup unsalted butter, melted

- 1 tablespoon lemon juice

- ½ teaspoon Cajun seasoning

- Pinch of salt

- 1–2 tablespoons warm water (as needed)

Directions:

1. Heat olive oil in a skillet over medium heat. Season

lobster tails or shrimp with salt and black pepper, then

sauté for 3–4 minutes or until pink and cooked through.

Set aside and keep warm.

2. To poach the eggs, fill a medium saucepan with water

and bring it to a gentle simmer. Add vinegar. Crack each

egg into a small bowl, then carefully slide it into the

simmering water. Poach for 3–4 minutes until whites are

set but yolks remain soft. Remove with a slotted spoon

and drain on a paper towel.

3. For the Cajun hollandaise, whisk egg yolks and lemon

juice in a heatproof bowl over a pot of barely simmering

water (double boiler method). Slowly drizzle in the melted

butter while whisking continuously until thickened and

creamy. Add Cajun seasoning, a pinch of salt, and a bit

of warm water to loosen the sauce if needed.

4. To assemble, place a toasted English muffin half on

each plate. Top with a handful of arugula, followed by

the cooked lobster tails or shrimp.

5. Gently place a poached egg on top of each stack.

Spoon warm Cajun hollandaise generously over the eggs.

6. Sprinkle smoked paprika and garnish with freshly

chopped chives. Serve immediately.

Prep Time: 20 minutes | Cooking Time: 20 minutes |

Total Time: 40 minutes

Kcal: 395 kcal | Servings: 4 servings