Bay Lobster Eggs Benedict with Cajun Hollandaise

 🦞🍳 Bay Lobster Eggs Benedict with Cajun Hollandaise 🔥🌿

A luxurious twist on a brunch classic with buttery lobster and a spicy, creamy kick!

Ingredients:

* 2 English muffins, halved and toasted

* 4 large eggs

* 1 tbsp white vinegar (for poaching)

* 1 cup cooked lobster meat (bay lobster or any claw/knuckle meat)

* 1 cup fresh arugula or baby spinach

* 2 tbsp butter (for searing lobster)

* Paprika or Cajun seasoning, for garnish

* Chopped fresh chives, for topping

**For the Cajun Hollandaise:**

* 3 egg yolks

* 1/2 cup unsalted butter, melted

* 1 tbsp lemon juice

* 1 tsp Cajun seasoning

* Pinch of salt

Instructions:

1. **Make the Cajun Hollandaise:**

   In a heatproof bowl, whisk egg yolks and lemon juice until smooth. Place the bowl over a pot of gently simmering water (double boiler style) and whisk constantly. Slowly drizzle in melted butter while whisking until thickened. Stir in Cajun seasoning and a pinch of salt. Keep warm.

2. **Poach the Eggs:**

   In a pot of simmering water with vinegar, crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set. Remove with a slotted spoon and drain on paper towel.

3. **Warm the Lobster:**

   In a skillet, melt butter over medium heat. Add lobster meat and cook gently for 2-3 minutes until warmed through. Sprinkle lightly with paprika or Cajun seasoning.

4. **Assemble:**

   Place toasted English muffin halves on plates. Add a bed of arugula, top with warm lobster, then a poached egg. Spoon over the Cajun hollandaise sauce.

5. **Garnish:**

   Sprinkle with chopped chives and an extra pinch of paprika if desired.

**Pro Tip:**

For extra decadence, swap regular butter with brown butter in your hollandaise for a deep nutty flavor that pairs beautifully with lobster!