Recipe Database
  • 2 1/2 pounds live lobsters, or 8 ounces fully cooked lobster meat
  • 1 pound large red
    Bliss potatoes, unpeeled
  • 2 ounces sliced smoked bacon, cut into 1/2-inch slices
  • 1 medium onion (4
    ounces), cut into 1/2-inch dice
  • 1 small red bell pepper (4 ounces), cut into 1/2-inch dice
  • 3 sprigs
    fresh Thyme, leaves picked and chopped
  • 1/2 tsp Hungarian paprika
    Some - coarse or sea salt
    freshly ground
    black pepper
    white vinegar for poaching
  • 4 to 6 Tbl vegetable oil
  • 4 large eggs
  • 2 green onions,
    sliced thin

If using live lobster, steam or boil them in a large pot. Let cool at room temperature
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 a 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, brown them on the second side

Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid.
Cook about 2 minutes (you want the yolk to still be runny)
Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top
Pepper each egg and sprinkle the scallions over the entire dish
Serve immediately.


These fine recipe created and performed by Chef Erik at Bobby G's restaurant on the newly finished patio with Kevin Jenkins at the main microphone, Karen Jenkins on the control board and plenty of tasters stepping up to help them test these dishes.
Bobby G's is a Chicago style eatery at 12990 HWY 9 - Alpharetta, GA 30004