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Lobster Potato Cakes with Poached Eggs and American Sauce (Emeril Lagasse) Recipe

Lobster Potato Cakes with Poached Eggs and American Sauce (Emeril Lagasse) Recipe

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Lobster Potato Cakes with Poached Eggs and American Sauce (Emeril Lagasse)

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Ingredients

Count

Nutrition

1042

Calories

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Ingredients:

Serving

4 medium idaho potatoes, peeled
1 lb lobster meat, cooked and sliced into 1- inch slices
salt and white pepper
2 tbsp chopped chives
2 tbsp olive oil
8 small eggs
2 cups american sauce, warm , recipe follows
2 tsp caviar
long chives
chopped chives
1 lb whole lobster, steamed and shells removed
2 tbsp olive oil
1 tbsp butter
2 tbsp minced shallots
1 tbsp minced garlic
2 tbsp tomato puree
1/2 cup brandy
1 cup shrimp or fish stock
1/2 cup white wine
1 tbsp chopped parsley
1 cup heavy cream
3 tbsp butter
salt and pepper and pinch of cayenne pepper

Directions:

Garnish:
Using a grater box, grate one potato at a time. (The potatoes have to be grated individually because the potatoes will turn brown.) Divide the potato into thirds. Divide each third in half and season with salt and white pepper. On a cloth towel, layer 1-ounce of lobster meat in between the potato halves. Fold the cloth over the potato and press the cake gently. This will seal the cakes. Heat the olive oil in a saute pan. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Season each cake with Essence. Keep the cakes warm. Bring 3 cups water, 1 teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a simmer. Gently crack each egg into the water and poach the eggs for about 2 to 3 minutes, the eggs should still be soft. Using s slotted spoon, remove the eggs and drain on a paper-lined plate. Season with salt and white pepper. Spoon a small pool of the sauce in the center of the plate and around the rim. Place one cake in the center of the sauce. Alternate layering with the two remaining poached eggs and two lobster cakes. Garnish with remaining lobster meat, caviar, long chives, and chopped chives.
LOBSTER AMERICAN SAUCE
In a saute pan, heat the olive oil and butter. When the pan is smoking hot, add the lobster shells. Saute the shells for 2 to 3 minutes, or until bright red. Add the shallots and garlic and saute for 1 minute. Stir in the tomato puree. Flambe the brandy. Pour in the shrimp stock and white wine. Season with parsley, salt, and pepper. Bring the liquid up to a boil. Simmer for 15 minutes. Remove from heat and strain through a fine chinois into a sauce pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2 to 3 minutes. Mount in the 3 tablespoons butter. Season with the salt and cayenne. Yield: 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1041.63 Kcal (4361 kJ)
Calories from fat	604.65 Kcal
		% Daily Value*
Total Fat	67.18g	103%
Cholesterol	685.03mg	228%
Sodium	2116.24mg	88%
Potassium	703.38mg	15%
Total Carbs	31.62g	11%
Sugars	7.37g	29%
Dietary Fiber	1.01g	4%
Protein	62.13g	124%
Vitamin C	5.5mg	9%
Vitamin A	0.1mg	5%
Iron	2.6mg	15%
Calcium	435.2mg	44%

Amount Per 100 g
Calories	167 Kcal (699 kJ)
Calories from fat	96.94 Kcal
		% Daily Value*
Total Fat	10.77g	103%
Cholesterol	109.83mg	228%
Sodium	339.29mg	88%
Potassium	112.77mg	15%
Total Carbs	5.07g	11%
Sugars	1.18g	29%
Dietary Fiber	0.16g	4%
Protein	9.96g	124%
Vitamin C	0.9mg	9%
Iron	0.4mg	15%
Calcium	69.8mg	44%

* 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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