Lobster Eggs Benedict with Cajun Hollandaise
Warm lobster and poached eggs sit on toasted English muffins under a smooth Cajun hollandaise cooked to a safe 160 degrees F.
Equipment
- Saucepan
- Heatproof bowl
- Whisk
- Instant-read thermometer
Ingredients
Main Ingredients
- 3 large egg yolks for the hollandaise
- 1 tbsp lemon juice
- 1 tbsp water for the hollandaise
- ½ cup unsalted butter melted and warm
- 1 tsp Cajun seasoning
- 2 English muffins split and toasted
- 4 large eggs for poaching
- 1 tbsp white vinegar for the poaching water
- 1 cup cooked lobster meat about 6 ounces, chopped
- 1 tbsp unsalted butter for warming the lobster
- 1 tbsp fresh chives snipped, for garnish
Instructions
Cooking
- Set up. Melt 1/2 cup butter and keep it warm, then set a heatproof bowl over barely simmering water.
- Cook yolks. Whisk the yolks, lemon juice, and water for 3 to 4 minutes until thick and 160 degrees F.
- Add butter. Off the heat, whisk in the warm butter slowly, then stir in the Cajun seasoning.
- Poach. Poach the eggs in barely simmering water with vinegar for 3 to 4 minutes until the whites set.
- Warm lobster. Heat the lobster in 1 tablespoon butter for 1 to 2 minutes and toast the muffins.
- Assemble. Stack muffin, lobster, and egg, then spoon on the sauce and add chives.
Notes
Substitutions: Use canned or thawed frozen lobster meat, or swap in crab meat.
Tips: Keep the hollandaise warm off the heat and whisk in a teaspoon of hot water if it tightens.
Storage: Serve right away. Refrigerate leftover lobster and muffins separately for 1 day and reheat the lobster to 165 degrees F.