Beyond the South End

Seafood Hash

with Lobster Hollandaise

From the Bangor Daily News

By Pat Lemieux,

This recipe is the winner of the 2012 Maine Lobster Festival Seafood Cooking Competition.

Ingredients

4 Lobsters - cold water cooked method, shucked with all meat cut into 1 inch chunks

3 cups red potatoes, washed and cut into 1" pieces

2 cups sweet potatoes, peeled and cut into 1" pieces

8 cups lobster stock

4 Tbl. unsalted butter

2 Tbl. Canola Oil

1 Tbl. fresh parsley, washed, dried and chopped

1 tsp. fresh tarragon, washed, dried and chopped

1/2 tsp. Fresh Thyme

1/2 tsp. Fresh oregano, washed, dries and chopped

1 cup onion, rough chopped in 1/2" pieces

10 large sea scallops, cut in half horizontally

salt and pepper

Lobster Hollandaise Sauce:

3/4 cup unsalted butter

3 Tbl. fresh lemon juice

5 egg yolks

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

1/2 cup lobster meat, finely chopped

Aprox. Preparation Time: 90 min - Cooking Time:30 min

Start cooking the lobster in cold, heavily salted water. Turn heat to high and bring to a rolling boil, this should take 20-30 minutes. You will want 4 lobsters and you will want to take them out as soon as the water comes to a boil and plunge them into cold water to stop their cooking.

Make a stock from the lobster carcasses and shells by adding 3 ribs of celery, 2 quarted onions, 10 peppercorns to a stock pot and add 12 cups of water, cook for 90 minutes. Strain when cooled, reserve 8 cups and refrigerate (freeze the rest for next time)

Add all the red potatoes to 8 cups cold lobster stock with 2 Tsp. Kosher salt in a large pot. Bring to a boil and cook until barely fork tender (15-20 min). drain and rinse with cold water. Pat dry and reserve, (early in the day in the refrigerator).

1/2 hour before serving

In a large frying pan - melt 2 Tbl. Unsalted butter with 1 Tbl. canola oil. Add cooked potatoes and sprinkle with 1 tsp. salt, and pepper to taste. Cook over medium heat until lightly browned on all sides. Chop herbs, slice scallops and make lobster Hollandaise Sauce while waiting. Stir potatoes occasionally.

Sauce:

Add egg yolks, lemon juice, cayenne and salt in a blender, pulse 3-4 times to combine. Melt and heat butter to slight biol and slowly pour the butter into the feed tube of the blender with the blender on med. speed. Sauce should thicken within 10-20 seconds. Add chopped lobster meat, pulse once to combine and pour into a warm gravy boat. Cover to keep warm.

Take potatoes out of the pan. Add remaining butter and canola oil to the frying pan and saute for 30 sec. on each side; add the lobster meat chunks, all the herbs, 1/2 tsp. salt and pepper to taste and cook for 2-3 minutes to heat the lobster. Add the potatoes and saute for another 2-3 minutes to heat and combine flavors. Add more salt and pepper if desired.

Serve the seafood hash with the lobster hollandaise sauce on the side. I suggest serving a salad of spicy greens with radishes to balance the richness and texture of the main dish.

Variations	Nutritional Information
s&p to taste

Source: Tyrell Hunter, Brunswick Maine - Winning entry in the 2012 Maine Lobster festival Seafood Cooking Contest