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

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.

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