Recipe Title: Lobster Benedict w/ a Cajun Roux
Total Prep Time: 15 minutes
Total Cook Time: 35 minutes
Servings: 2-4 servings
Level of Difficulty: 5
(Levels 1-5, with 5 being the most difficult)

Recipe by Brandyn Baker @blackdog_bbq

1 lbs. lobster claw meat
½ C mayonnaise
2 T lemon juice + more to garnish
¼ C minced celery
2 tsp parsley, finely chopped
2-4 English muffins, halved (or as needed)
2-4 Eggs (or as required)
1 T apple cider vinegar
1 packet Banner Butter, Roasted garlic, basil, and parsley flavor
4 T flour
1 T Blackening or Cajun Seasoning (I used Spiceology Black Magic) + more to taste
Green onions, sliced to garnish

For the lobster mix:
Mix lobster meat and the next 4 ingredients in a bowl until well combined. Set aside until ready to use.
For the Cajun Roux:
Preheat the griddle to sear mode.
Place a saucepan on the griddle and add butter. Once the butter has melted, add the flour and Cajun seasoning, stirring constantly to prevent the flour from clumping. Once the sauce thickens and begins to turn brown (you’re looking for the roux to turn the color of peanut butter), remove the saucepan from the griddle and pour the roux into a small bowl (a gravy bowl is ideal). Leave the griddle on.
For the poached eggs:
Fill a skillet up halfway with water and place on the griddle (shallower skillets work best) and add the apple cider vinegar as well (this helps the eggs to hold their shape once in the water). Allow the water to heat up until it registers 180-190 degrees with a thermometer, stirring as needed to prevent bubbles from forming on the bottom of the pan.
Take one of the eggs and crack it into a small bowl, making sure the yolk stays intact. Once the water from the previous step reaches the desired temperature, gently slide the egg into the skillet. Repeat this process with the remaining eggs and allow each egg to poach for 4-5 minutes.
Once the eggs have cooked for 4-5 minutes, gently remove them individually using a slotted spoon (be careful not to break the eggs while doing so!). Place the poached eggs on a paper towel and allow them to rest until the sauce is complete. Turn off the first burner.
**Note: if desired, you can trim the outskirts of the eggs during this time to make them more aesthetically pleasing.
To Finish:
Place an English muffin on a plate and top with a heaping spoonful of the lobster mix, making sure to platen the top so the poached egg will be able to rest easily. Next, gently place a poached egg on the lobster and add the Cajun roux on top. Sprinkle with green onions to garnish. Repeat this step as needed. Serve & enjoy!


Roasted Garlic, Basil & Parsley Pack of 6



We find the freshest basil in season, and the freshest garlic. We then slowly roast the garlic bulbs in low heat until they are tender and sweet. These natural companions are carefully combined with high-quality butter.

Because we use the freshest cream and we culture and batch churn in a process that takes up to 20 times longer than mass-production methods, our unsalted butter stands alone with superior flavor and creaminess.

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