Lobster Hash (6 servings) 4 fresh or frozen lobster tails - cooked 1/4 cup butter or margarine 2 Tablespoons vegetable oil 1 pound peeled potatoes - cooked and diced 6 green onions - sliced 1 small red bell pepper - diced 1/4 teaspoon dried thyme - crushed salt and pepper - to taste 1 Tablespoon fresh lemon juice Cut through lobster shell lengthwise. Remove membranes. Remove meat from shell; cut into 1/2-inch pieces. Heat butter and oil in large skillet over medium heat. Spread potatoes, green onions and red bell pepper in skillet. Cook until potatoes are lightly browned, about 5 minutes. Add lobster, thyme, salt and pepper. Cook and stir until lobster is heated through. Drizzle with lemon juice. Serve at once. 6 servings. This creative breakfast was the Recipe Of The Week in the February 16, 1998 edition of Jet Magazine. The magazine cost $1.25 and featured Halle Berry, Carl Lumbly and Eric Thal on the cover. An elegant twist on an old-fashioned favorite. Try this delicious Lobster Hash and surprise your family. From a 1998 issue of Jet Magazine. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3118. Submitted 6/15/2012.