Dyers Island Lobster Hash

By • September 28, 2013 • 14 Comments



Author Notes: We live on an island off the Maine Coast in the center of the
Lobster Universe. Friends and family come from all over to visit in the summer to enjoy this magnificent coast and eat lobster. After every big lobster feed, we make Lobster Hash with poached (or over easy) eggs for breakfast the next morning. We buy extra lobsters just for the hash. Most people say, it is the best breakfast they ever ate.
This same recipe works great with leftover fish (Chilean Sea Bass and Swordfish works best but any fish will work) or Maine shrimp as well.
Stephen Gray

Food52 Review: WHO: Stephen Gray is a new Food52-er who can usually be found on the Maine island of Vinalhaven.
WHAT: The simplest holiday breakfast you've ever made.
HOW: Saute your onions, then the potatoes with the "walking legs" of your lobster. Crisp it all up with your lobster meat. Top it with a fried egg.
WHY WE LOVE IT: The concept of flavoring the dish with the lobster legs is genius; the whole dish is infused with that lobster-y richness. With just five ingredients, you get the best hash we've ever made -- and a new way to celebrate a special occasion.
A&M

Serves 4 to 5

  • 4 to 5 red bliss potatoes
  • 1 large onion (I like sweet onions)
  • Olive oil
  • 1/4 cup flat leaf parsley rough chopped
  • Cooked meat from 4 to 5 one and a half-pound lobsters and their walking legs (use more lobster if you want a richer hash)
  • Salt and pepper
  1. Chop the onion and sauté in olive oil till soft
  2. Dice potatoes (skin on) into 1/4 inch cubes and sauté until lightly brown in olive oil with the walking legs (this adds lobster flavor). Remove potatoes, season with salt and pepper and drain on paper towel. Discard the legs.
  3. Chop lobster into 1/4 inch pieces
  4. Mix onions, potatoes, lobster and parsley in a bowl. Adjust seasoning to taste
  5. Reheat and crisp individual servings of hash in a very hot pan with a little olive oil.
  6. Serve hash topped with poached or over easy egg.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!
Jump to Comments (14)

Comments (14) Questions (1)

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5 months ago walkie74

Maybe if I keep it to just two, it'll be easier. And I can figure out how to mix it gently. Hmmmm...

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5 months ago walkie74

I bet I could totally make this with crab...

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5 months ago Stephen Gray

I Jane had crab hash with asparagus and mushrooms. Problem is crab meat is much more delicate than lobster and tends to fall apart. Need to mix and handle very carefully. Hard to do for lots of people.

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5 months ago Sandfowler

What in the world are walking legs??!

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5 months ago Stephen Gray

The little legs under the body that the lobsters walk on

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5 months ago Stephen Gray

Then you don't cook enough lobsters. You always have to have enough for hash in the morning.

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5 months ago Jim

Just found this site. Love it. This will be the first one I try. Hey Foodie...We never have left over lobster!

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8 months ago Fred Gehman

pepper on hash browns -- or any potato -- works against the creaminess, in some cases sapping it completely. Sprinkling on top, maybe. still works against the creaminess, though.

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8 months ago Bottom Chef

Wow, 1.5 lbs of lobster per person! Can't wait to indulge.
~ the Bottom Chef ~

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8 months ago Muse

This sounds absolutely delicious...will make it for a New Year's Dat brunch we are hosting. Thank you for sharing your recipe and Merry Christmas to you and your family. Peace, Light and Love.

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8 months ago Kdrusnak

Your old format was much more user friendly !

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9 months ago laurenlocally

Lauren is Food52's Director of Partnerships.

I can not wait to try this!

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11 months ago Foodie

Yummmmm......always wondered what to do with leftover lobster meat. Will try next weekend. Thanks!

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11 months ago Muse

This sounds SO good...thank you for posting your recipe, I will have to try this for my next brunch! Peace, Light and Love.