Lobster Eggs Cajun Hollandaise (Print Version)
Bay lobster and poached eggs meet Cajun hollandaise atop English muffins and arugula for a lux brunch.
# Ingredients:
→ Base
01 -
2 English muffins, split
02 -
1 cup baby arugula
→ Seafood and Eggs
03 -
4 large eggs
04 -
1 cup cooked bay lobster meat
→ Poaching Liquid
05 -
1 tablespoon white vinegar
→ Cajun Hollandaise Sauce
06 -
3 egg yolks
07 -
1/2 cup unsalted butter, melted
08 -
1 tablespoon lemon juice
09 -
1 teaspoon Cajun seasoning
10 -
1/4 teaspoon smoked paprika
11 -
Salt, to taste
12 -
Pinch of cayenne pepper
# Steps:
01 -
In a heatproof bowl, whisk egg yolks and lemon juice until creamy. Set the bowl over gently simmering water, then slowly whisk in melted butter until thickened and glossy. Add Cajun seasoning, smoked paprika, salt, and a pinch of cayenne. Keep warm until ready to serve.
02 -
Bring a saucepan of water to a gentle simmer and add white vinegar. Create a gentle swirl in the water and crack eggs in one at a time. Poach for 3 to 4 minutes, until the whites are set but yolks remain soft. Remove eggs with a slotted spoon and drain on paper towels.
03 -
Toast the English muffin halves until golden. Arrange a small handful of baby arugula over each toasted muffin half. Top evenly with the warmed lobster meat.
04 -
Carefully place a poached egg onto each lobster-topped muffin half. Spoon Cajun hollandaise generously over the eggs.
05 -
Finish with chopped chives or a sprinkle of crushed red pepper, if desired. Serve immediately while hot.
# Notes:
01 -
Warm the lobster meat gently before assembly to maintain proper temperature balance in each bite.
02 -
For best poaching results, use fresh eggs and avoid boiling the water vigorously.