Bay Lobster Eggs Benedict is an elegant twist on the traditional brunch classic. With roots tracing back to the luxurious breakfasts of New York City’s grand hotels in the late 19th century, this dish marries the sweet, succulent flavors of bay lobster with the creamy, zesty kick of Cajun hollandaise. It’s perfect for elevating your brunch game, impressing guests, or simply treating yourself to a gourmet moment at home.
This Bay Lobster Eggs Benedict pairs wonderfully with a fresh arugula and cherry tomato salad dressed in a light lemon vinaigrette. For something heartier, consider serving it alongside crispy home fries or a creamy avocado and corn salad. A chilled glass of champagne or a vibrant mimosa would also complement the rich flavors beautifully.
Bay Lobster Eggs Benedict with Cajun Hollandaise
Servings: 4 servings
Ingredients
4 English muffins, split and toasted
8 large eggs
1 lb cooked bay lobster meat, roughly chopped
1 tbsp white vinegar
4 slices Canadian bacon (optional)
1/2 cup unsalted butter (for hollandaise sauce)
3 large egg yolks (for hollandaise sauce)
1 tbsp lemon juice (for hollandaise sauce)
1-2 tsp Cajun seasoning (to taste, for hollandaise sauce)
Salt and pepper to taste
Chopped fresh parsley for garnish
Directions
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My husbands exact words after his first bite, “Oh my God, honey, this is fantastic! I’m actually hoping the kids don’t like theirs now
I’m gearing up to make this recipe again tonight (3rd time’s the charm). The sauce is heavenly
