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Boston Lobster Rosti

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Print Recipe
Cuisine: AmericanAsian
Prep Method: Pan Fried


Main Dish



Rosti Mixture

  • 500 grams U.S. Hashbrown
  • 1 Cage-free Egg, beaten
  • 1 teaspoon Flour
  • 200 grams Boston Lobster Meat (reserve claw for topping)
  • 2 stalks Scallions, chopped
  • 1 Small White Onion, minced
  • Salt & Pepper to taste

Uni Crème Fraiche

  • 30grams Sea Urchin
  • 150 grams Crème Fraiche
  • Salt
  • White Pepper


  • Lobster Claw
  • 30 grams Salted Butter
  • Lemon Wedge
  • Microgreens
  • Avruga Caviar (Optional)
  • Salmon Roe (Optional)


Rosti Mixture

  1. Defrost hashbrowns and crumble. Add 1 beaten egg, chopped scallions, white onions and season to taste.
  2. Refrigerate for 1 hour to set. In a 20cm pan, add 10 grams of butter to melt.
  3. Add the rosti mixture and spread out like a pancake of about 1cm thickness.
  4. Allow to cook for 2 minutes on each side or until golden and sides are crispy.
  5. Continue same process for the rest of the mixture.

Uni Crème Fraiche

  1. In a food processor, blend all ingredients to incorporate.
  2. Season to taste.
  3. Chill until ready for use.


  1. Melt butter in a pan over medium heat. Wait for the butter to bubble and foam.
  2. Add the cooked lobster claw and glaze with the brown butter.
  3. Season with salt. Squeeze a lemon wedge to finish.
  4. You may add parsley or any favorite herb.

To Assemble

  • Lay the fried rosti on a plate. Add a dollop of uni crème fraiche. Top with the brown butter lobster claw, and garnish with caviar, salmon roe, and microgreens or preferred herbs. Serve with a lemon wedge.


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Recipe by: Bettina Arguelles

Spiral, Sofitel Philippine Plaza Manila

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