Mexicali corn and lobster hash from Seven Sushi And Steak Ultralounge

1:35 PM, May 26, 2012   |    comments
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GOLDEN VALLEY, Minn  --  Seven Sushi and Steak Ultralounge chef Colin Murray grilled up a delicious meal of steak, Mexicali corn, and lobster hash.  Recipes are below.

Seven is located in downtown Minneapolis, on the corner of 7th and Hennepin. Join them Sunday and Monday nights for All-You-Can-Eat Sushi from 6:00-9:00pm for $30 per person. Reservations are recommended.

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Mexicali corn
1 ear of corn (shucked)
1 Tbls mayo or miracle whip
1 tsp chili powder
Tblsp pecerino cheese (ground fine)
Salt and pepper to taste


Take the ear of corn and coat with the mayo, using in direct heat. Grill the corn until tender. Remove from heat and sprinkle the chili powder and pecerino cheese on the corn. The cheese is naturally salty, so add salt and pepper as needed.

Lobster hash
3 Tblsp oil
1 lb yukon potatoes (large cubes)
1/2 lb purple potatoes ( large cube)
1/2 lb Red bliss potatoes (large cubes)
2 Tblsp oil
1 Tblsp chopped garlic
1/4 C diced onion
1/4 C diced red bell pepper
1/4 C diced green bell pepper
1/4 C diced yellow pepper
1/2 lb cooked lobster meat ( you can use crab or smoked salmon)
1 Tblsp chopped thyme
1 Tbls chopped basil
1 tsp cayenne pepper
1 Tblsp lemon juice
Salt and pepper to taste

Take the potatoes and toss with 3 Tblsp of oil roast in the oven at 350 degrees until tender. Remove from oven and reserve. In a saute pan, heat 2 Tblsp oil and saute garlic, onions and the peppers until the onions are translucent. Add the roasted potatoes and lobster meat. Toss until the meat is hot, and add herbs and spices. At the end, toss with salt, pepper and lemon juice. Serve hot.




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