Lobster Hash Sp5
Indulge in the luxurious flavors of Lobster Hash Sp5, a decadent twist on a classic breakfast favorite that’s perfect for brunch or a special occasion. Tender chunks of succulent lobster tail are combined with crispy, golden-brown russet potatoes and sautéed vegetables, seasoned with a hint of paprika for a smoky touch. This one-pan dish comes together in just under an hour and is finished with a sprinkle of fresh parsley for brightness. For the ultimate upgrade, top it with a perfectly poached or fried egg, letting the rich yolk mingle with the buttery, savory flavors. Whether you're impressing guests or treating yourself to a gourmet start to the day, this lobster hash recipe is a showstopper. Keywords: Lobster Hash, Gourmet Breakfast Recipe, One-Pan Dish, Brunch Ideas, Seafood Hash.
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Recipe Information
Ingredients
- 2 pcs lobster tails
- 2 medium russet potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 2 pcs garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pcs eggs (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes until the shells are bright red and the meat is opaque. Remove the lobster tails and let them cool. Once cool, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
Peel and dice the russet potatoes into 1/2-inch cubes. Bring the same pot of water to a boil, add the potato cubes, and cook for 5-6 minutes until slightly tender but not fully cooked. Drain and pat the potatoes dry with a clean towel.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes in an even layer and cook for 10 minutes, flipping occasionally, until golden brown and crispy. Remove the potatoes from the skillet and set them aside.
In the same skillet, add the remaining butter and olive oil. Dice the yellow onion and red bell pepper, then sauté them in the skillet for 5 minutes until softened. Mince the garlic cloves, add them to the skillet, and cook for an additional 1 minute until fragrant.
Reduce the heat to low and stir the cooked potatoes back into the skillet along with the chopped lobster meat. Sprinkle with paprika, salt, and black pepper, then stir to combine.
Cook for 3-5 minutes to allow the flavors to meld and the lobster to heat through. Chop the fresh parsley and sprinkle it on top before serving.
For an optional topping, fry or poach the eggs to your liking and place them on top of the hash for a truly indulgent experience.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1085 mg | 362% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 14.0 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 470 mg | 36% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3301 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
