Maine Lobster Hash

4 ea. Soft poached Eggs (poached in simmering water with 10 ml of white vinegar and a pinch of salt)
2 cups Diced Potato
2 tbsp. Butter
1 tbsp. Olive oil
3.5 oz Cubed cooked Lobster meat
4 ea. Lobster claws
1 cup Lobster Bisque
Pinch Chopped mixed Herbs, chives, tarragon, and parsley
Salt & Pepper

Fry the potatoes in the olive oil until golden brown approximately 8 minutes. Add the butter and reduce the heat, add the cubed lobster meat and the bisque. Gently cook for 3 – 4 minutes, season to taste, add the herbs. Place the hash in the center of four plates, reheat the eggs in the poaching liquid and place on the top. Garnish with fresh chive sticks and a lobster claw.