Lobster Hash
Maine food is synonymous with lobster, of course, but potatoes may be a close second. So what could be more “Maine” than this dish – a combination of potatoes, lobster, herbs and seasoning, topped with a fried egg for good measure?
More importantly, it’s super tasty. Inspired by corned beef hash, this lobster variation will fortify a group of hungry eaters for the day’s adventures. Protein-packed and hearty, the richness of the lobster is balanced by the freshness and bright flavors of parsley and celery leaves. Tie it all together by breaking open the golden egg yolk over your lobster hash. Presto: instant sauce!
Ingredients
1x 1/2 lb.
russet potatoes (about 2 large), peeled and quartered
5 Tbsp.
salted butter, divided
1 cup
chopped Vidalia onion, from 1 small onion
½ tsp
old bay seasoning
½ tsp
garlic powder
¼ tsp.
ground black pepper
1 pound
cooked fresh lobster meat, claws, knuckles, and tail, coarsely chopped
¼ cup
chopped fresh flat-leaf parsley
¼ cup
chopped fresh celery leaves from stalks of celery
4
large eggs
to taste
Salt and pepper
Instructions
Recipe created by Vanessa Seder for Maine Lobster Now®
Place potatoes into a medium saucepan and cover with water so that it is 2 inches above the potatoes. Bring potatoes to a boil over high heat, reduce heat to a simmer, and cook until almost tender but still firm, about 15 minutes. Drain well, let cool slightly, and then finely chop. Set aside.
Melt 3 tablespoons butter in a large cast-iron or non-stick skillet over medium heat. Add onion and cook, stirring occasionally until the onion is translucent and soft, about 4 minutes. Add the potatoes back to the pan, fold gently to combine, then raise the heat up to medium-high. Let cook without stirring, until the potatoes start to turn golden brown, about 6 to 8 minutes. Stir gently and repeat the process until the potatoes, begin to crisp all over in parts, about 15 minutes total.
As potatoes brown, begin cooking fried eggs (see Step 3 below).
When potatoes are browned, reduce heat to low and stir in Old Bay Seasoning, garlic powder, pepper, fresh lobster, parsley, and celery leaves.
While potatoes are browning, in a separate large cast-iron or non-stick skillet, melt the remaining 2 tablespoons of butter. Crack the eggs in the pan, and season to taste with salt and pepper. Place a lid over the pan and cook until the whites are solid but the yolks are still runny, about 5 to 7 minutes.
Divide the lobster hash among 4 bowls or plates and top each with a fried egg. Serve immediately.
