4 md Idaho potatoes; peeled
1 lb Lobster meat; cooked,
And sliced into 1-inch
-slices
Salt; to taste
Freshly-ground white pepper;
-to taste
2 tb Chopped chives
2 tb Olive oil
Emeril’s Essence; see * Note
8 sm Eggs
2 c Lobster American Sauce; warm
— see * Note
=== GARNISH ===
2 ts Caviar
Chives; long
Chopped chives
* Note: See the “Emeril’s Essence Information” and “Lobster American Sauce”
recipes which are included in this collection.
Using a grater box, grate one potato at a time. (The potatoes have to be
grated individually because the potatoes will turn brown.) Divide the
potato into thirds. Divide each third in half and season with salt and
white pepper. On a cloth towel, layer 1 ounce of lobster meat in between
the potato halves. Fold the cloth over the potato and press the cake
gently. This will seal the cakes. Heat the olive oil in a saute pan. When
the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until
golden-brown. Remove from the oil and drain on a paper-lined plate. Season
each cake with Emeril’s Essence. Keep the cakes warm. Bring 3 cups water, 1
teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a
simmer. Gently crack each egg into the water and poach the eggs for about 2
to 3 minutes, the eggs should still be soft. Using a slotted spoon, remove
the eggs and drain on a paper-lined plate. Season with salt and white
pepper. Spoon a small pool of the Lobster American Sauce in the center of
the plate and around the rim. Place one cake in the center of the sauce.
Alternate layering with the two poached eggs and two remaining lobster
cakes. Garnish with remaining lobster meat, caviar, long chives, and
chopped chives. This recipe yields 4 servings.
Yields
4 servings