by Executive Chef, Ben Pollinger
Oceana Restaurant, NYC
Photograph by Paul Johnson
Lobster Potato Cakes
1¼ lb. cooked grated potato
¾ lb. cooked sliced Maine lobster meat
Mix well. Form into patties. Brown over medium heat in a pan, flip, heat through.
Eggs
8 eggs
Poach in water for about one (1) minute until whites are cooked and yolks are semi-set but still runny.
Sauce
1 tbsp. butter
1 tbsp. flour
1½ c. lobster stock
1 c. cream
Melt butter, add flour. Cook two minutes over medium heat.
Whisk in stock and cream.
Simmer 40 minutes, until reduced to 1½ cups.
Place cakes on plate, place eggs on cakes, spoon sauce over and around eggs and cakes.