February 1, 2008
From: Chef Joshua Humphrey, Sam & Harry’s, The Renaissance Schaumburg Hotel & Convention Center, Schaumburg, IL.
Yield: 1 serving.
1 Tbsp. clarified butter
6 oz. cooked lobster meat
2 whole eggs, whipped slightly
3 oz. BelGioioso mascarpone cheese
1 Tbsp. olive oil
8 oz. potato shreds
to taste, salt and freshly ground black pepper
Melt butter in nonstick pan. Warm lobster in butter. Add eggs and softly scramble. Add mascarpone cheese and stir until slightly melted. Season with salt and pepper. Reserve warm.
Heat flat griddle or saute pan to medium. Add oil, then shredded potato. Cook potato on both sides, hash-brown style, until golden brown. Season with salt and pepper. Serve lobster and mascarpone eggs with hash browns.
You May Also Like
_Matt_Furman.jpg?width=300&auto=webp&quality=80&disable=upscale)
