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Lobster Hash Recipe

Lobster Hash Recipe

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Ingredients

Count

Nutrition

763

Calories

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Ingredients:

Serving

2 1/2 lb live lobsters , or 8 oz fully cooked lobster meat
1 lb large red bliss potatoes, unpeeled
2 oz sliced smoked bacon , cut into 1/2-inch slices
1 medium onion (4 oz), cut into 1/2-inch dice
1 small red bell pepper (4 oz), cut into 1/2-inch dice
3 sprigs fresh thyme , leaves picked and chopped
1/2 tsp hungarian paprika
coarse or sea salt
freshly ground black pepper
white vinegar for poaching
4 to 6 tbsp vegetable oil
4 large eggs
2 scallions, sliced thin

Directions:

If using live lobster, steam or boil them. Let cool at room temperature. Use a cleaver to remove the meat from the claws, knuckles and tails. Freeze the carcass for future use. Remove the cartilage from the claws and the intestine from the tail of the cooked meat. Cut the meat into 1/2-inch chunks. Cover and refrigerate.
Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2-inch dice. Place in a mixing bowl.
Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the sauté pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat.
Add the onion and pepper (including the fat) to the potatoes. Mix in the lobster meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5-inch cakes. Refrigerate until ready to cook.
Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers.
Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat. Cook the hash cakes (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown. Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan. Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once.
Lobster at Home

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	762.77 Kcal (3194 kJ)
Calories from fat	305.19 Kcal
		% Daily Value*
Total Fat	33.91g	52%
Cholesterol	439.11mg	146%
Sodium	168.04mg	7%
Potassium	779.32mg	17%
Total Carbs	29.82g	10%
Sugars	3.27g	13%
Dietary Fiber	3.35g	13%
Protein	83.04g	166%
Vitamin C	52.2mg	87%
Vitamin A	0.6mg	19%
Iron	126.4mg	702%
Calcium	61.1mg	6%

Amount Per 100 g
Calories	139.65 Kcal (585 kJ)
Calories from fat	55.88 Kcal
		% Daily Value*
Total Fat	6.21g	52%
Cholesterol	80.39mg	146%
Sodium	30.76mg	7%
Potassium	142.68mg	17%
Total Carbs	5.46g	10%
Sugars	0.6g	13%
Dietary Fiber	0.61g	13%
Protein	15.2g	166%
Vitamin C	9.6mg	87%
Vitamin A	0.1mg	19%
Iron	23.1mg	702%
Calcium	11.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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