Ingredients:
4 lobster tails, cooked and shelled
4 English muffins, split and toasted
8 large eggs
1 tablespoon white vinegar
Cajun seasoning, to taste
Fresh chives, finely chopped (for garnish)
For the Cajun Hollandaise Sauce:
3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
1 teaspoon Cajun seasoning
Salt and pepper, to taste
Instructions:
Prepare the Lobster: Chop the cooked lobster meat into bite-sized pieces and set aside.
Poach the Eggs: Fill a large saucepan with water and add the white vinegar. Bring the water to a gentle simmer. Crack each egg into a small bowl or ramekin. Carefully slide the eggs, one at a time, into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
Make the Cajun Hollandaise Sauce: In a heatproof bowl set over a pot of simmering water (double boiler), whisk together the egg yolks, water, and lemon juice. Continue whisking until the mixture begins to thicken, about 2-3 minutes. Slowly drizzle in the melted butter, whisking continuously, until the sauce is smooth and creamy. Stir in the Cajun seasoning, salt, and pepper to taste. Keep warm until ready to serve.
Assemble the Eggs Benedict: Place the toasted English muffins on serving plates. Top each half with a portion of the chopped lobster meat. Carefully place a poached egg on top of each muffin half.
Drizzle with Cajun Hollandaise: Spoon the Cajun hollandaise sauce over the poached eggs and lobster. Sprinkle with additional Cajun seasoning for extra flavor.
Garnish and Serve: Garnish the Bay Lobster Eggs Benedict with finely chopped fresh chives for a pop of color and added flavor. Serve immediately and enjoy the luxurious flavors of this gourmet brunch dish.
