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Lobster Hash

Lobster Hash

(6 servings)    Printable Version
  • 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.


Vintage Recipe: Lobster Hash


February 16, 1998 Jet Magazine

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.

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