Ingredients
The following ingredients have 4 Servings
- 1 cup of cooked chopped lobster meat (about 2 1 lb Maine Lobsters or 3-4 Lobster Tails)
- 1 medium yellow onion (diced)
- 3 slices bacon
- 2 large Yukon gold potatoes (peeled)
- 1/2 red bell pepper or 4 small sweet peppers (seeded and diced)
- 2 eggs
- 4 tablespoons white vinegar
- 2 sprigs fresh thyme (minced)
- 4 green onions (diced)
- 1/2 tsp paprika
- 1 tsp white pepper
- Cracked black pepper and salt to taste
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 10 tablespoons unsalted butter
Instruction
- Place the potatoes in a large pot, cover with water, and bring to a boil.
- Lower the heat and simmer until half-cooked and almost tender, about 15 minutes.
- Drain and let sit until cool enough to handle. Cut into cubes. Set aside in a large bowl.
- Meanwhile, in a heavy pan (I prefer a cast iron) cook bacon slices until crispy. Remove to a paper towel lined plate and drain.
- Leave bacon grease in pan and add diced onions and sweet peppers.
- Cook over medium for about 5 minutes, until soft and caramelized.
- Add thyme, paprika, salt and white pepper.
- Turn heat to low and add bacon, chopped lobster, and potatoes. Stir to combine and heat throughout.
- Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer. Break eggs, one at a time into a bowl and slide into simmering water.
- Cook for 2 minutes, until whites are cooked but yolk is still runny. Remove with a slotted spoon
- Serve on a plate with the warm Lobster Hash and a healthy drizzle of Hollandaise sauce (recipe below) and top with a poached egg, cracked black pepper, and green onions.
