Maine Lobster and Sausage Hash with Poached Eggs and Lemony Hollandaise

The Trellis House

10 Beachmere Place , Ogunquit, ME 03907-2229 Stati Uniti d'America


  • 1 - 20 ounce bag shredded hash brown potatoes thawed
  • 4 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 green pepper, 1/2 inch dice
  • 1 red bell pepper, 1/2 inch dice
  • 1 large red or white onion, 1/2 inch dice
  • 1 pound Italian sausage diced into 1/2 inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound cooked fresh lobster meat cut into chunks
  • Fresh chopped chives for garnish
  • Easy Hollandaise Sauce:
  • 3 large egg yolks at room temp
  • 1 lemon juiced
  • 1 stick butter, melted
  • 1/8 teaspoon white pepper
  • 1 or 2 tablespoons hot water
  • Poached Eggs


  1. sauce should be light and slightly thicker than the consistency of heavy cream (it should not be pudding or paste like).
  2. Use the largest griddle or saute pan that you have.
  3. Over medium-high heat cook sausages until well browned and cooked through,
  4. remove from griddle and set aside.
  5. Serve immediately or keep for up to an hour at room temperature and just before serving add a tablespoon of very hot tap water and whisk.
  6. Add butter and oil to the griddle and cook potatoes and vegetables along with salt and pepper until vegetables are cooked and potatoes are well browned
  7. which should take about 20 minutes.
  8. Add cooked sausages back into the hash.
  9. Push hash to the side of the griddle to make room to saute the lobster.
  10. Melt two tablespoons additional butter on the griddle and saute lobster chunks until warmed through.
  11. Mix lobster with hash until evenly distributed.
  12. Place a generous portion of hash on each plate and then top with a poached egg. Drizzle with Hollandaise and garnish with chives.
  13. For Hollandaise:
  14. Place yolks in blender and process on low for 15 seconds.
  15. Melt the butter in a saucepan until very hot.
  16. With the blender on low, drizzle in the butter through the small clear insert on cover of blender and blend for 30 seconds, until the sauce is very thick.
  17. With blender still running squeeze in lemon being careful not to let any seeds fall in.
  18. Add white pepper and check consistency.
  19. Add water if needed;
About this recipe:

Maine Lobster and Sausage Hash with Poached Eggs and Lemony Hollandaise