This delicious indulgence is not your ordinary go-to to serve at breakfast or brunch, but a special, mouthwatering delight that will dazzle guests and leave them begging for more! Borrowed from the highly respected and uniquely American corned beef hash dish, Lobster Hash is a hearty, satisfying entrée that puts a new spin on an old favorite.
- 1 pound live lobsters, or 8 ounces cooked or raw lobster meat
- 1 pound Yukon gold potatoes
- 2 ounces sliced smoked bacon, cut into ¼-inch diced pieces
- 4 ounces shallots, cut into ¼-in diced pieces
- 1 clove garlic, minced
- 1 small red bell pepper, cut into ¼-inch diced pieces
- 3 sprigs fresh thyme, leaves picked and chopped
- 1 teaspoon lemon zest
- ½ teaspoon paprika
- Sea salt
- Black pepper
- 3 tablespoons butter
- 4 large eggs
- 1 cup Hollandaise sauce
- 2 chives, sliced thin
- Cooked lobster roe or your favorite caviar
1. If you’re using live lobster, steam or boil them for ½ the time recommended and let them cool. This is so you can easily get the meat out without fully cooking it. Remove the meat from the shell and the cartilage from the claws. Cut the meat into ½-inch chunks. Cover and refrigerate. You want to undercook the lobster, so the meat can finish cooking while making the hash.
2. Boil the potatoes in lightly salted water until cooked, but firm. Drain, let cool and make sure they are dry. Cut the potatoes into ½-inch diced pieces. Place in a mixing bowl.
3. Cook the bacon in a sauté pan over medium heat until browned and crisp. Remove the bacon from the pan, leaving the fat in the pan. Add the potatoes to the pan and cook until crispy. Add the shallots, garlic and pepper to the pan. Cook for 3 to 5 minutes until browned. Add the lobster, thyme, lemon zest and paprika, and toss to combine.
4. Reheat the pre-cooked lobster meat or finish cooking the raw lobster or partially cooked meat. Remove the pan from the heat when the lobster is heated through. Salt and pepper to taste.
5. Fry the eggs in the butter, over easy or sunny-side up so that the yolk is runny. Salt and pepper the eggs while cooking.
6. Place a small mound of hash on the plate and top with a fried egg, 2 oz. Hollandaise sauce and garnish with chives and caviar.
Serve and enjoy!