If you’re looking for heaven on a plate, look no further than the divine Lobster Hash at LIVELLO at the L’Ermitage Beverly Hills. Nowhere near the land of swimming pools and movie stars? The posh restaurant offers up the recipe right here.
Courtesy of LIVELLO
3 oz. Maine lobster meat
6 oz. roasted mixed potatoes (see recipe below)
1 tsp. green onion, chopped
1 tsp. diced red bell pepper, sautéed
1 tsp. diced yellow peppers, sautéed
2 spears of asparagus, grilled
1 lb. mixed pee wee potatoes
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon garlic
1 tablespoon blended oil
Salt and pepper to taste
Combine ingredients and cook in oven on a sheet tray for 20-25 minutes at 350 degrees till they are just soft. Cool and then cut potatoes into medium dice and reserve.
Fry eggs and combine the rest of ingredients on griddle till the potatoes get a little crispy. Add chopped rosemary and thyme. Season with salt and pepper. Make a pile of the potato hash on the plate. Place the eggs on top of the hash. Warm the asparagus spears and add to plate. Garnish with chopped parsley and finish with maldon salt.