INGREDIENTS

INSTRUCTIONS

Note: See the "Emeril's Essence Information" and "Lobster American
Sauce" recipes which are included in this collection.  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 saute pan.
When the oil is hot, pan-fry the cakes for 2 to 3  minutes on each side
or until golden-brown. Remove from the oil and  drain on a paper-lined
plate. Season each cake with Emeril's Essence.  Keep the cakes warm.
Bring 3 cups water, 1 teaspoon salt, and 1/2  teaspoon 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 to 3  minutes, the eggs should still be
soft. Using a slotted spoon, remove  the eggs and drain on a
paper-lined plate. Season with salt and white  pepper. Spoon a small
pool of the Lobster American 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 poached eggs and two  remaining lobster cakes.
Garnish with remaining lobster meat, caviar,  long chives, and chopped
chives. This recipe yields 4 servings.  Recipe Source: ESSENCE OF
EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2380
broadcast 05-09-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  05-09-1997
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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