NEWS30 Days of Summer Meals: LIVELLO's Lobster Hash
June 14 2014, Published 4:10 a.m. ET
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.
Lobster Hash
Courtesy of LIVELLO
Ingredients
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
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1 tsp. diced yellow peppers, sautéed
2 spears of asparagus, grilled
2 eggs,
Chopped rosemary
Chopped thyme
Chopped parsley
Roasted Potatoes
Ingredients
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
Instructions
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.
Method/Assembly
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.
