Bay Lobster Eggs Benedict: A Cajun Hollandaise Twist

Ingredients:

• 4 English muffins, split and toasted
• 8 eggs (for poaching)
• 1 tablespoon white vinegar (for poaching water)
• 8 lobster tail pieces
• Arugula or spinach for layering
• Chopped chives for garnish
• Paprika or cayenne pepper for garnish
• Microgreens for garnish (optional)

Cajun Hollandaise

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon Cajun seasoning
• A pinch of cayenne pepper
• Salt to taste

Prepare the Lobster:

Begin by rinsing the lobster tails under cold water. Using kitchen shears, cut down the center of the shell lengthwise. Carefully pull apart the shell and loosen the meat, lifting it through the cut shell to sit on top, effectively butterflying the tail.

Bring a large pot of salted water to a boil and add the lobster tails. Cook for about 1 minute per ounce of lobster, or until the shells are bright red and the meat is opaque. Remove from water and let cool slightly before slicing each tail into medallions. Set aside.

Make the Hollandaise Sauce:

In a blender, combine the egg yolks and lemon juice. Blend until light in color. Slowly drizzle in the melted butter while blending, until the mixture is thick and creamy. Add the Cajun seasoning, cayenne pepper, and salt. Blend until mixed. Set aside and keep warm.

Poach the Eggs:

Bring a pot of water to a gentle simmer and add the white vinegar. Crack eggs one at a time into a small bowl and gently slide them into the simmering water. Cook for 3 to 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

Assemble the Dish:

Place a layer of arugula or spinach on each muffin half. Top with lobster slices, followed by a poached egg.

Pour the warm Cajun hollandaise sauce over each egg. Sprinkle with chopped chives, paprika or cayenne pepper, and microgreens if using.

Well thats all the news, See ya down on the farm