Recipe information
Cheddar and ham-filled potato hash, poached eggs, sautéed lobster, truffle seasoned mushrooms, red pepper hollandaise, topped with fried onions. Served with grits or fresh country potatoes.
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Lobster Hash Benedict
Preparation
1. Prepare the Hash
Peel and dice the Russet potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside.
2. Cook the Hash
In a large skillet, melt butter over medium heat. Add the boiled potatoes, diced ham, and shredded cheddar cheese. Cook until the cheese is melted and the potatoes are golden brown, about 10 minutes. Season with salt and black pepper to taste.
3. Sauté the Lobster and Mushrooms
In another skillet, heat truffle oil over medium heat. Add the sliced mushrooms and sauté until soft, about 5 minutes. Add the chopped lobster meat and cook until heated through, about 3 minutes. Season with salt and pepper.
4. Make the Hollandaise Sauce
In a heatproof bowl, whisk egg yolks with lemon juice and cayenne pepper. Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens. Gradually whisk in melted butter until smooth. Remove from heat and season with salt.
5. Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set. Remove with a slotted spoon.
6. Assemble the Dish
On a plate, layer the potato hash, followed by the sautéed lobster and mushrooms. Place a poached egg on top and drizzle with red pepper hollandaise sauce. Finish with fried onions on top.
7. Serve
Serve hot with grits or fresh country potatoes on the side.