08 Mar Bay Lobster Eggs Benedict with Cajun Hollandaise
I’m always inspired by the sweet, medium-strong flavour of Moreton Bay Bug (also known as the Bay Lobster, Mud Bug and Slipper Lobster). I also love a good breakfast, and a good, ol’ fashioned lobster eggs Benedict never disappointed anyone, right?
So, let’s change things up with the addition of paprika, cayenne and all things Cajun!
In this dish, Moreton Bay bug meets a perfectly balanced (and totally appropriate) slather of luxurious, rich, slightly-spicy hollandaise to form this lobster eggs benedict. And it’s so deceptively simple – don’t let the thought of making your own hollandaise sauce scare you off.
And with both asparagus and avocado as options, I couldn’t decide which would go better in this dish, so tried both.
Personally, I found the creaminess of the avocado a little more pleasant, but either work perfectly well – just go with what you like. You could also use spinach or rocket, and even add a layer of tomato for a more ‘Creole’ style twist!
Enjoy with gusto,
Bay Lobster (Moreton Bay Bug) Eggs Benedict
3 cooked whole bugs, chilled
1/4 cup butter
2 teaspoons garlic
2 tablespoons lemon juice
16 fresh asparagus spears, wooden ends removed (see note)
2 tablespoons white vinegar
2 English muffins, split in half
Salt and pepper, to taste
1 tablespoon capers
Fresh dill, to garnish
For the Cajun hollandaise:
3 egg yolks
1 tablespoon lemon juice
½ cup butter, melted and cooled
¼ teaspoon salt
¼ teaspoon smoked paprika
1/8 teaspoon cayenne pepper
¼ teaspoon chilli powder
Firstly, prepare the bugs by slicing them in half lengthways down the centre, keeping the tail meat in the shells. Meanwhile, melt the butter in a large frypan over medium heat and stir through the garlic and lemon juice.
Add the bugs to the hot pan, flesh side down and allow to heat through for about 3 minutes. Flip them over and spoon the melted butter and garlic over the flesh. After a further 2-3 minutes, push the bugs to the side of the pan and add the asparagus spears.
Cook the asparagus spears in the melted butter mixture for 2-3 minutes, turning regularly. Lower the heat and place a lid over the top of the frypan to keep the bugs and asparagus warm.
To make the Cajun hollandaise, half-fill a medium saucepan with water and bring to a gentle simmer. Put the egg yolks and lemon juice into a heatproof bowl and whisk until lighter in colour, about 3-4 minutes. Set the bowl over the simmering water (ensuring the water is not touching the bottom of the bowl) and continue to whisk for a further 5 minutes, until the mixture has thickened and turned very pale. Remove the bowl from the heat, and slowly add the melted butter in a thin stream while you continue to whisk until it is all incorporated. Add the salt, smoked paprika, chilli powder and cayenne. Season with extra lemon juice to taste. If the mixture is too thick, whisk in a small amount of water until at the desired consistency. Cover and keep warm.
To poach the eggs, fill a large saucepan with water and heat until it is simmering, but not boiling. Next, add in the vinegar. Poach the eggs for approximately 4 minutes each, until the whites are cooked but the yolk remains runny. Remove the eggs from the water with a slotted spoon and drain on paper towel.
Meanwhile, lightly toast the muffins.
To assemble the lobster eggs benedict, place 4 asparagus spears on top of each muffin half. Next, using a fork, remove the meat from the tails of the bugs, discarding the heads and shells. Divide the meat evenly between each muffin half, tearing gently with your fingers. Place the bug meat on top of the asparagus. Finally, top each muffin with a poached egg, and season with salt and pepper before adding a generous drizzle of the Cajun hollandaise. Top with a few capers and fresh dill to garnish.
Note: You can use spinach, avocado or rocket in place of avocado, just go with your own taste. In addition, a couple of slices of tomato would also be a welcome flavour boost in this dish.