Dyers Island Lobster Hash
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.
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.
—The Editors
Serves: 4 to 5
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4
red bliss potatoes
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1
large onion (I like sweet onions)
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1
splash Olive oil
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1/4
cup flat leaf parsley rough chopped
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4
one and a half-pound lobsters, cooked meat and their walking legs (use more lobster if you want a richer hash)
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1
pinch Salt and pepper
- Chop the onion and sauté in olive oil until soft
- 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.
- Chop lobster into 1/4 inch pieces
- Mix onions, potatoes, lobster and parsley in a bowl. Adjust seasoning to taste
- Reheat and crisp individual servings of hash in a very hot pan with a little olive oil.
- Serve hash topped with poached or over easy egg.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
More Great Recipes:
Potato|Lobster|Seafood|Serves a Crowd|5 Ingredients or Fewer|Make Ahead|Gluten-Free|Breakfast|Brunch
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Maybe if I keep it to just two, it'll be easier. And I can figure out how to mix it gently. Hmmmm...
I bet I could totally make this with crab...
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.
What in the world are walking legs??!
The little legs under the body that the lobsters walk on
Then you don't cook enough lobsters. You always have to have enough for hash in the morning.
Just found this site. Love it. This will be the first one I try. Hey Foodie...We never have left over lobster!
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.
Wow, 1.5 lbs of lobster per person! Can't wait to indulge.
~ the Bottom Chef ~
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.
Your old format was much more user friendly !
Lauren is Food52's VP of Sales.
I can not wait to try this!
Yummmmm......always wondered what to do with leftover lobster meat. Will try next weekend. Thanks!
This sounds SO good...thank you for posting your recipe, I will have to try this for my next brunch! Peace, Light and Love.
Showing 14 out of 14 comments