Best Lobster Hash Recipes

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LOBSTER HASH



Lobster Hash image

Provided by Jasper White

Categories     Egg     Potato     Brunch     Sauté     Bacon     Lobster     Summer     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a main course

Number Of Ingredients 13

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

Steps:

  • 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.

BRAISED LOBSTER WITH GRILLED ASPARAGUS, POTATO HASH, WHITE WINE BEET CREAM, AND TEQUILA LIME RELISH



Braised Lobster with Grilled Asparagus, Potato Hash, White Wine Beet Cream, and Tequila Lime Relish image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 23

1/4 cup diced red bell pepper
2 limes, segmented
2 limes, zested and blanched
2 ounces tequila
1 small red onion, julienne
2 tablespoons minced chipotle chiles
2 tablespoons white wine
1 tablespoon red wine vinegar
1 tablespoon chopped cilantro
1/2 cup beet juice
2 cups heavy cream
Salt and freshly ground black pepper
1 cup white wine
4 potatoes, cubed
4 lobster tails
1 lemon, juiced
1 tablespoon butter, plus 1 teaspoon butter
2 cups sliced zucchini
1 pound asparagus
2 cups sliced leeks
2 tomatoes, julienne
4 cups baby spinach
Salt and freshly ground black pepper

Steps:

  • To prepare the relish, combine all of the ingredients in a large bowl, mix well, and let stand for 2 hours before serving.
  • To make the beet cream, combine the beet juice, heavy cream, and white wine and mix well. Season with salt and pepper.
  • Preheat oven to 375 degrees F.
  • Blanch the cubed potatoes in boiling water, and set aside. Par-boil the lobster tails for 6 minutes in the shells, and then shock them in ice water. Remove the tails from the shells, cube, and set aside.
  • Using a large pan, place the cubed lobster with lemon juice, 1 tablespoon butter, salt and pepper, and place in the oven until cooked to medium, or approximately 5 minutes.
  • Saute the zucchini, asparagus, and leeks, until just tender, about 5 minutes, and add them to the potatoes. At the last moment add the tomatoes and spinach, just to heat through and wilt. Finish off with 1 teaspoon of butter and season with salt and pepper.
  • To serve, place the potato mixture in the center of each of 4 plates and top with the cubed lobster tail. Drizzle the white wine beet cream around the plates and add the tequila relish to the sides of the lobster.

LOBSTER HASH



LOBSTER HASH image

Categories     Brunch

Yield 4 Servings

Number Of Ingredients 9

4 cups coarsely chopped lobster meat (about 2 1/4 lbs lobster)
4 cups chopped cooked peeled red potato
1 cup finely chopped green onions
1/2 cup chopped red bell pepper
1 tsp dried thyme
3/4 tsp salt
1/4 tsp black pepper
2 tbs butter
1 tsp fresh lemon juice

Steps:

  • Combine the first 7 ingredients in a large bowl; cover and chill for 1 hour. Heat butter in a large nonstick skillet over medium heat. Add the lobster mixture to the pan, spreading evenly. Cook the lobster mixture for 10 minutes on each side or until lightly browned. Sprinkle with lemon juice.

LOBSTER HASH #SP5



Lobster Hash #SP5 image

Make and share this Lobster Hash #SP5 recipe from Food.com.

Provided by Chris O.

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package simply potatoes garlic and herb hash browns
8 ounces fresh maine lobster meat, pre cooked
5 green onions
2 teaspoons Old Bay Seasoning
2 tablespoons lemon-infused olive oil

Steps:

  • Heat frying pan on medeum heat.
  • Chop lobster meat and green onions.
  • Add lemon olive oil to frying pan.
  • Add simply potates garlic and herd potates to frying pan sauting for 4-6 minutes or until they are starting to brown up.
  • Add lobster meat ,whites parts of the green onion and old bay seasoning. Continue sautaing untill everything is well blended.
  • Cook until golden brown then add remainning parts of green onion.

DYERS ISLAND LOBSTER HASH FROM FOOD 52



Dyers Island Lobster Hash From Food 52 image

The simplest breakfast you've ever made.

Provided by LINDA BAILEY

Categories     Meat Breakfast

Time 25m

Number Of Ingredients 6

5 red potatoes
1 large onion (i like sweet onions)
1 Tbsp olive oil
1/4 c flat leaf parsley rough chopped
(5) 1 1/2 lb cooked lobsters meat and their walking legs (use more lobster if you want a richer hash)
salt and pepper

Steps:

  • 1. Chop the onion and sauté in olive oil till soft. Dice potatoes (skin on) into 1/4 inch cubes and sauté until lightly brown in olive oil with the walking legs (this adds lobster flavor).
  • 2. Remove potatoes,season with salt and pepper and drain on paper towel. Discard the legs. Chop lobster into 1/4 inch pieces. Mix onions,potatoes,lobster and parsley in a bowl.
  • 3. Adjust seasoning to taste. Reheat and crisp individual servings of hash in a very hot pan with a little olive oil. Serve hash topped with poached or over easy egg.

ZIPPER BACK SHRIMP AND NOVA SCOTIA LOBSTER WITH POTATO, LEEK AND GOOSEBERRY HASH



Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash image

Provided by Food Network

Number Of Ingredients 27

6 black tiger shrimp
Pinch thyme
Pinch rosemary
Pinch basil
Juice from half a lemon
Salt and pepper to taste
1 2-pound Nova Scotia lobster
1-ounce Yukon gold potatoes, brunoise
1-ounce organic purple potatoes, brunoise
2 tablespoons extra virgin olive oil
1 garlic clove, finely sliced
1-ounce wild leek, julienned
4 tablespoons gooseberry, concasse
1 teaspoon thyme, rough chop
1 teaspoon rosemary
1 teaspoon basil, rough chop
Salt and pepper to taste
2-ounces baby spinach, steamed
1-ounce red wine
1-ounce lobster stock
1 garlic clove, thinly sliced
1 medium shallot, roughly chopped
teaspoon candied lemon zest
2 tablespoons unsalted butter
Salt and pepper to taste
1/4 teaspoon tomato concasse
2 tablespoons chives, chopped

Steps:

  • For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside.
  • For the Nova Scotia Lobster: Steam lobster. Crack shells and remove meat from claws and tail. Set aside.
  • For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leek, gooseberry concasse, herbs, salt and pepper.
  • In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in water bath and in oven for approximately 15 minutes, or to heat through. Set aside.
  • For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock. Bring to a boil and add garlic and shallot. Reduce heat to a simmer and reduce liquid by half. Add zest. Whisk in butter to emulsify. Season with salt and pepper. Add tomato and chives. Set aside.
  • To plate:
  • Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour beurre blanc around plate. Garnish with lemon wedges and/or additional gooseberries.

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