Lobster Eggs Benedict Caroline S Cooking Heat a pot of water for poaching your eggs. break up the lobster tail into small pieces. the next few steps are all done at the same time, so be aware! to make the hollandaise sauce, put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth. Make or warm your hollandaise sauce. for easy blender sauce, put the yolks, cayenne, mustard and lemon juice in a blender container and blend until smooth. melt the butter and pour into the yolk mixture with the blender running so that it combines smoothly. set aside. lastly, poach the eggs.
Lobster Eggs Benedict Caroline S Cooking Instructions. slice the muffins in half to give you two rounds from each and get broiler grill ready to toast, if using. heat a pot of water for poaching your eggs and separate your slices of smoked salmon. first, start on the hollandaise sauce put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and. Bay lobster eggs benedict with cajun hollandaise is not just a dish; it's an experience that elevates the classic eggs benedict to a new level of gastronomic delight. the tender, succulent slices of bay lobster paired with a creamy and slightly spicy cajun hollandaise sauce provide a luxurious twist to this beloved breakfast staple. Bring water to a boil, and add the lobster tail (in the shell). boil for 4 to 5 minutes. drain water and allow to cool. cut the ciabatta bun in half and toast each half in a toaster. butter while hot, then set the toast aside. 1 medium ciabatta bun. add water to a saucepan to the depth of 2 inches. Sauce for lobster benedict: separate egg yolks from whites, 1 per serving of sauce. set in a small bowl. heat a small pan of water on the stove top to a light bubble only. in a medium to large bowl place 2 table spoons of butter per yolk, place the bowl over the hot pan of water and let start to melt. add dash of cayenne pepper.
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