New England is all about “one-pot cookery,” and this is how to class up breakfast with a New England mindset! Combine all of the best parts of breakfast with lobster into a one-dish casserole that will have everyone going in for seconds. The adventurous could even add in a touch of truffle pate or oil into the eggs! –Chef Mac Arrington
- 2 to 3 frozen Lobster Tails, steamed, diced
- 2 Frozen hash browns
- ½ onion, minced
- ½ red bell pepper, seeded, diced
- 1 cup mushrooms, sliced, roasted
- ½ cup gruyere, grated
- 6 eggs
- ½ cup milk
- 2 Tbsp chives, chopped
- Few dashes hot sauce:
- Salt & FGBP to taste
For the Lobster
Remove the steamed lobster tails from the boiling water and place directly into running cold water or into a bowl of ice water to cool down enough to handle. Remove all of the meat. Dice and reserve for later.
For the Main Event
Preheat the oven to 350 F.
In a sauté pan over medium-high heat, sweat onions and peppers until they are soft and aromatic, 4 to 5 minutes. Remove the onion and peppers from the pan; add a little more oil; and turn the heat up to high. Once the pan is nice and hot, add in mushrooms. Strive for a good sear on them to create a roasted flavor.
Remove mushrooms from the heat. Combine eggs, milk, hot sauce, and chives together in a bowl and whisk vigorously to incorporate a little air then season with salt and freshly ground black pepper.
Begin to layer in a baking dish.
Lay out a base layer of frozen hash browns. Top with all of the cooked vegetables. Add a layer of lobster meat and top with gruyere. Once those layers are complete, season with salt and freshly ground black pepper. Pour in the eggs and carefully place the baking dish into the oven and bake for 35 to 45 minutes until the eggs have set. Remove the casserole from the oven, and let sit for 5 minutes before slicing and serving!