One of the days during our break from work between Christmas and New Years I decided to make breakfast for Matt and I. My next cookbook cooperated with a breakfast recipe as the next recipe I had tagged. It came from The Great Lobster Cookbook by Matt Dean Pettit.
The recipe tagged was for Donny’s Lobster Bacon Hash. Sounded delish! I picked up a cooked lobster at my local fish market and got to work!
I multitasked by cooking some chopped bacon and parboiling some cubed potatoes.
When the bacon was crisp I used a slotted spoon to remove it, letting it drain on a paper towel but reserving the bacon grease in the skillet.
I drained the potatoes after parboiling for 7 minutes and then put them in the skillet with the reserved bacon grease.
I cooked for 5 minutes and then added onions, fennel and garlic to the skillet.
When the onions were softened I added chicken stock to deglaze the pan, then added the meat from the lobster and cooked until it was heated through.
I then added paprika, salt and pepper, gave it a final stir and placed it into serving bowls. The hash was topped with bacon and matchsticked apple.
The Verdict: Mushy mess of a breakfast. I think adding the chicken stock made the potatoes really soft and mushy. The texture was not enjoyable. Also the lobster got lost and when I buy lobster I want to taste it. So far I am striking out with this cookbook…my previous recipe for Lobster Eggs Benedict also was not a favorite….hopefully the next time I use this book it produces better results!