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Betsy Block

Lobster Hash (for Grandma, who loves lobsters, but not their shells)

SERVING SIZE: serves four


1 lb. lobster meat, picked over for cartilege and chopped fine

1 cup bread crumbs (we used panko because we had them)

1 large egg

1/3 cup cream

cup extra virgin olive oil

juice of  lemon

cup chives, chopped

2 small ribs celery, finely minced

1 Tbsp. tarragon, chopped

salt and pepper to taste (be judicious with the salt)
(and next time I'd add two large potatoes, diced and boiled until tender)


Mix together and fry it all up in a pan. Mm, mm.

(Or if you want to go for mayo-free cakes, use a cup or so of mashed instead of diced potatoes. Form the mixture into patties, but treat them gently because they'll be fragile. Then saute the hell out of them in butter. They'll be crisp and brown and basically addictive.)