1/3 cup large shallots, finely chopped, about 2 oz.
1-1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 ea. eggs, beaten
3 tbsp. clarified butter
3 tbsp. olive oil
Combine marinade ingredients in large non-reactive container. Add veal skirt steaks; turn to coat. Refrigerate, covered, 3 to 4 hours.
Drain excess moisture from potatoes. Combine potatoes, lobster and shallots in large bowl; season with salt and black pepper. Fold in eggs.
Shape lobster mixture into 24 equal-size cakes, flattening each to 2-1/2 diameter. Heat butter and oil in skillet until hot; fry lobster cakes in batches until lightly browned and potato and lobster is cooked through. Keep warm.
Can be refrigerated; reheat when ready to use.
Grill 2 skirt steaks until medium doneness. Serve with 2 Lobster Hash Cakes.
David Burke & Donatella Restaurant, New York, NY, Executive Chef David Burke