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Lucky Dog Lobster and Potato Hash with Hollandaise Sauce

Serving size : 2 large brunch or dinner entrees  (or 4 small entrees with fruit or a salad)


  • 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

Hollandaise Sauce:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 10 tablespoons unsalted butter


  • 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.

For the sauce:

  • Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
  • Add the egg yolks, lemon juice, salt and cayenne into a bowl.
  • Blend the egg yolk mixture at a medium speed with an immersion blender (or use a traditional bender) until it lightens in color, about 20-30 seconds.
  • Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going.
  • Continue to blend for another couple seconds after the butter is all incorporated.


Sauce Source: http://www.simplyrecipes.com