Bay Lobster Eggs Benedict with Cajun Hollandaise Recipe
This Bay Lobster Eggs Benedict with Cajun Hollandaise recipe combines Moreton Bay bug (Bay Lobster) with a flavorful and slightly spicy hollandaise sauce for a Cajun-inspired twist on the classic eggs benedict dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
Ingredients
For the Cajun hollandaise:
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup butter, melted and cooled
- ¼ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chili powder
For the Benedict:
- 3 cooked whole Moreton Bay bugs or Bay Lobsters, chilled
- ¼ cup butter
- 2 tablespoons lemon juice
- 16 fresh asparagus spears, woody ends removed
- 4 eggs
- 2 tablespoons white vinegar
- 2 English muffins, split in half
- Salt and pepper to taste
- 1 tablespoon capers
- Fresh dill, for garnish
Instructions
- Prepare the bugs: Slice the bugs in half lengthways, keeping the tail meat in the shells. Melt butter in a pan, add garlic and lemon juice, then cook the bugs flesh side down.
- Cook asparagus: Add asparagus to the pan and cook in butter. Keep warm with bugs under a lid.
- Make Cajun hollandaise: Whisk egg yolks and lemon juice over simmering water. Slowly whisk in melted butter and spices.
- Poach eggs: Poach eggs in simmering water with vinegar until whites are cooked but yolks remain runny.
- Assemble: Toast muffins, top with asparagus, bug meat, poached egg, and Cajun hollandaise. Garnish with capers and dill.
Notes
- You can substitute spinach, avocado, or rocket for asparagus. Tomato slices can also be added for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 calories
- Sugar: 2g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 330mg
