Title: Lobster Potato Cakes with Poached Eggs and American Sauce
Categories: Insert Shellfish
Yield: 4 Servings

4	md	Idaho potatoes, peeled
1	lb	Lobster meat, cooked and
		Sliced into 1- inch slices
		Salt and white pepper
2	tb	Chopped chive
2	tb	Olive oil
8	sm	Eggs
2	c	American Sauce, warm

Garnish:

: 2 tsp caviar Long chives Chopped chives

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 saut‚ pan. When the oil is hot, pan-fry the cakes for 2-3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Season each cake with Essence.

Keep the cakes warm. Bring 3 cups water, 1 tsp salt, and 1/2 tsp white vinegar up to a boil and reduce to a simmer. Gently crack each egg into the water and poach the eggs for about 2-3 minutes, the eggs should still be soft. Using slotted spoon, remove the eggs and drain on a paper-lined plate. Season with salt and white pepper. Spoon a small pool of the 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 remaining poached eggs and two lobster cakes. Garnish with remaining lobster meat, caviar, long chives, and chopped chives.

SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW#EE2380

From : Dave Drum

From: Denis Clement Date: 21 Oct 97 National Cooking Echo Ä

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