Instructions: Using a grater box, grate one potato at a time. (The potatoes have to be grated individually because the potatoes will turn brown.) Divide the potato into thirds. Divide each third in half and season with salt and white pepper. On a cloth towel, layer 1 ounce of lobster meat in between the potato halves. Fold the cloth over the potato and press the cake gently. This will seal the cakes.

Heat the olive oil in a saute pan. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season each cake with Emerils Essence. Keep the cakes warm.

Bring 3 cups water, 1 teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a simmer. Gently crack each egg into the water and poach the eggs for about 2 to 3 minutes, the eggs should still be soft. Using a slotted spoon, remove the eggs and drain on a paper-lined plate. Season with salt and white pepper.

Spoon a small pool of the Lobster American Sauce in the center of the plate and around the rim. Place one cake in the center of the sauce. Alternate layering with the two poached eggs and two remaining lobster cakes. Garnish with remaining lobster meat, caviar, long chives, and chopped chives.

This recipe yields 4 servings.

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