Lobster Hash

Name: Lobster Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps butter; 1 teaspoon dried thyme; 237 milliliters finely chopped green onions; 1 Tbsp fresh lemon juice; 946 milliliters coarsely chopped cooked lobster meat (about 2 1/4 pounds lobster); 118 milliliters chopped red bell pepper; 946 milliliters chopped cooked peeled red potato; 1 teaspoons salt

Lobster Hash might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 300 calories, 41g of protein, and 8g of fat per serving. Head to the store and pick up lobster meat, salt, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine the first 7 ingredients in a large bowl; cover and chill for 1 hour.

Equipment you will use

Bowl

Heat butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the lobster mixture to the pan, spreading evenly. Cook the lobster mixture for 10 minutes on each side or until lightly browned.

Ingredients you will need

Lobster

Equipment you will use

Frying Pan

Sprinkle with lemon juice.

Ingredients you will need

Lemon Juice

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

butter 1teaspoon

dried thyme 237milliliters

finely chopped green onions 1Tbsp

fresh lemon juice 946milliliters

coarsely chopped cooked lobster meat (about 2 1/4 pounds lobster)118milliliters

chopped red bell pepper 946milliliters

chopped cooked peeled red potato 1teaspoons

salt

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Louis Jadot Chablis Vaudesir Grand Cru. It has 4.1 out of 5 stars and a bottle costs about 160 dollars.