Lobster Hash Sp5 Recipes

Steps:

• Heat frying pan on medeum heat.
• Chop lobster meat and green onions.
• Add lemon olive oil to frying pan.
• Add simply potates garlic and herd potates to frying pan sauting for 4-6 minutes or until they are starting to brown up.
• Add lobster meat ,whites parts of the green onion and old bay seasoning. Continue sautaing untill everything is well blended.
• Cook until golden brown then add remainning parts of green onion.

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray. In a large bowl, mix all ingredients. Spread into baking dish. Bake uncovered for 40 minutes or until bubbly and top is golden.

Steps:

• In a mortar and pestle grind together the lemon zest and sea salt. Set aside. If you do not have a mortar and pestle you could use a heavy plastic storage bag and rolling pin to crush the two ingredients together. Use only the amount of sea salt to taste, store the remaining salt for another use.
• Heat 2 tablespoons of oil in a large skillet of medium high heat and add the hash brown potatoes. Sprinkle ½ of the thyme over the potatoes. Allow to brown in the oil and turn when golden brown, approximately 7-10 minutes. Drizzle with remaining oil and the remaining thyme and then turn to brown on other side. When the potatoes are finished browning, sprinkle potatoes with lemon sea salt and serve.

Steps:

• If using live lobster, steam or boil them. Let cool at room temperature. Use a cleaver to remove the meat from the claws, knuckles and tails. Freeze the carcass for future use. Remove the cartilage from the claws and the intestine from the tail of the cooked meat. Cut the meat into 1/2-inch chunks. Cover and refrigerate.
• Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2-inch dice. Place in a mixing bowl.
• Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the sauté pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat.
• Add the onion and pepper (including the fat) to the potatoes. Mix in the lobster meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5-inch cakes. Refrigerate until ready to cook.
• Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers.
• Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat. Cook the hash "cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown. Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan. Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once.

Steps:

• Preheat oven to 350 degrees.
• Mix potatoes, chedder cheese soup, and ground black pepper in large bowl.
• Line mini muffin trays with bacon, covering all sides including the bottom.
• Fill each bacon lined cup to the top with hash brown mixture.
• Scoop 1/2 tsp chive and onion cream cheese and place on top of each filled cup.
• Bake for 40 minutes or until bacon has reached desired level of crispiness.
• Remove each bacon wrapped hash brown and place on paper towels to drain.
• Serve!

Steps:

• Preheat oven at 350 degrees.
• Combine first 3 ingredients in a bowl and mix until thoroughly combined.
• Spray a 8X10 baking dish with nonstick cooking spray.
• Spoon mixture into baking dish.
• Sprinkle panko bread crumbs over mixture.
• Cook bacon until crisp. Cut into small diced pieces and sprinkle on top of bread crumbs.
• Bake for 40 minutes uncovered.