* Billet: See the "Emeril's Essence Information" and "Lobster American Sauce"
recipes which are included in this ingathering.

Using a grater box, grate one potato at a time. (The potatoes have to be
grated individually because the potatoes will turn embrown.) Divide the
potato into thirds. Divide each third in half and season with salt and
white peppercorn. On a cloth towel, level 1 ounce of lobster meat in between
the potato halves. Fold the cloth over the potato and press the cake
mildly. 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-browned. Remove from the oil and drain on a paper-lined plateful. Season
each cake with Emeril's Gist. Keep the cakes tender. Fetch 3 cups weewee, 1
teaspoon saltiness, 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 approximately 2
to 3 transactions, the eggs should still be subdued. Using a slotted spoonful, remove
the eggs and drain on a paper-lined shell. Season with salt and white
peppercorn. 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 heart, caviare, long schnittlaugh, and
chopped schnittlaugh. This recipe yields 4 servings.