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Siena Tavern
51 W. Kinzie Street

Lobster Hash with Truffle Hollandaise

1 cup Yukon gold potatoes, small diced
2 each asparagus, sliced on a bias
2 Tbs. diced red bell pepper
2 Tbs. diced yellow bell pepper
2 Tbs. green bell pepper
2 Tbs. fresh corn kernels
2 Tbs. diced pancetta
3 ounces cooked lobster meat
2 eggs
1 Tbs. clarified butter

Truffle Hollandaise:

2 egg yolks
juice from half of a lemon
2 dashes tabasco sauce
4 ounces clarified butter
1 Tbs. chopped truffles

Heat a pot of water with 2 Tbs. white distilled vinegar until it begins to simmer. For the truffle hollandaise, whisk the egg yolks in a small bowl over the simmering water, and whisk until the eggs yolks begin to become frothy.  Slowly drizzle in the clarified butter until well incorporated, making sure that the bowl does not get to hot or the eggs will scramble.  Add in remainingingredients, then store in a container sitting in a warm water bath. Crack the two eggs into small cups and then add them the water/vinegar mixture and poach until desired doneness.  Set aside. Heat a non-stick pan with some clarified butter and begin to cook the potatoes until they get crispy, add in the pancetta and cook for another 2 minutes. Add remaining ingredients and cook until everything has become caramelized, adjust seasoning with salt and pepper. Place hash on a plate and then top with poached eggs and drizzle hollandaise over the eggs and serve.