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)
of cooked chopped lobster meat
about 2 1 lb Maine Lobsters or 3-4 Lobster Tails
medium yellow onion
large Yukon gold potatoes
red bell pepper or 4 small sweet peppers
seeded and diced
sprigs fresh thyme
Cracked black pepper and salt to taste
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