A Lobster Hash Recipe For National Lobster Day - The Nibble Webzine Of Food Adventures A Lobster Hash Recipe For National Lobster Day
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A Lobster Hash Recipe For National Lobster Day

Lobster Hash In A Rustic Pottery Bowl
[1] Comfort food: Lobster Hash. The recipe is below (photo and recipe © Idaho Potato Commission).

Lobster Mac & Cheese Recipe
[2] More lobster comfort food: Lobster Mac & Cheese. Here’s the recipe (photo © Tillamook Dairy Co-Op).

Lobster Roll BLT
[3] Another lobster fave: Lobster Roll BLT. Yes, this one is a fusion of lobster roll and BLT. Here’s a recipe (photo © Tommy Bahama).


June 15th is National Lobster Day. While the lobsters may not be too happy about that, we always welcome the excuse to splurge on a lobster roll—or if we’re especially flush, a deluxe lobster dinner.

When we saw this Lobster Hash recipe, however, we knew we could be happy with it as a main course with a big salad, or as a side dish.

The recipe was created by Jason Knoll, vice president of culinary for the breakfast restaurant chain Another Broken Egg Café. It was shared with us by the Idaho Potato Commission.

Per Jason:

  • This recipe was designed to be a center-of-the-plate potato dish that uses typically wasted products in a steakhouse setting, such as leftover baked potatoes.
  • The lobster claw and knuckle meat and remaining ingredients are typically found in any steakhouse pantry (home cooks should be able to buy the claw and knuckle meat).
  • The dish also reheats very well in an oven at 400°F for 8-12 minutes and makes a great chafing dish presentation.
    > The history of lobster.

    > 30 more lobster recipes.
    Ingredients For 1 Serving

  • 1 leftover baked Idaho® russet potato, ripped into roughly 1-inch pieces
  • Frying oil
  • 1 tablespoon garlic-infused oil
  • 4 ounces lobster meat, roughly chopped
  • 2 ounces roasted peppers, julienned
  • 2 ounces caramelized onions
  • 2 cups stemmed spinach
  • 2 ounces grated hard cheese, such as grana Padano
  • 1 teaspoon chopped fresh herbs, such as equal parts parsley, thyme, and rosemary
  • 1 ounce garlic aïoli (garlic mayonnaise—you can make it with any bottled mayo)

    1. DEEP FRY fry the torn Idaho potato pieces in 350°F oil until brown and crispy. Drain.

    2. WARM the garlic oil in a pan over high heat, and sauté the lobster, peppers, and onions to heat through.

    3. COMBINE the fried potatoes in a mixing bowl, with the lobster, peppers, onions, spinach, cheese, and herbs.

    4. MOUND the hash in a serving bowl and drizzle with the aioli.





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