An absolutely fantastic recipe filled with comfort and great taste, fabulous lobster and creamy, buttery mashed potatoes.
- 1 cooked lobster, about 1 pound
- 6 medium potatoes, about 1-1/2 pounds
- 6 Tablespoons butter
- 1 cup chopped green onion, white and green parts
- Salt, pepper
- 1/2 cup cream, heated
- 1/4 cup 2% milk
Lobster Mashed Potatoes Preparation:
Either buy a cooked lobster from a location that can cook it at no charge or boil the lobster in water to cover for 10 minutes. Cool. Peel potatoes and cut in quarters lengthwise. Place in a pan, cover with water and bring to a boil. Reduce heat to medium, partially cover and simmer for 20 minutes, or until soft. When done, remove from heat but do not drain. Meanwhile, with kitchen scissors, remove meat from claws and tail of lobster. Place entire lobster shell in a 3-quart saucepan. Add 3 cups of cold water and bring to a boil. Cover and simmer 10 minutes.
One other thing in terms of potatoes. I've found that the best potatoes for the mashed recipe is Yukon Golds. The Yukons are creamier in taste and flavor over russets or other type of potato. The Yukons seem to last longer and won't darken as fast as russets. No matter though you will still want to slice the potatoes and cover them in cool water. The water will wash away the starch from the potatoes keep them from browning. I mentioned above that you will want to rice the potatoes. Ricing will make the potatoes fluffy and smooth. If you don't have a potato ricer you can use a screen filter. Scoop the potatoes with the screen and use a large spoon to press against the potatoes forcing them through the screen. The strands will resemble rice noodles or pasta which means your are doing it right. Scrape off the screen and remove any potato skin from the inside of the screen then mix together with the cream and milk.
Drain broth in a sieve set over a bowl. Discard shells. Return broth to pan. Boil until liquid is reduced by half. Measure out 1/2 cup. Freeze remaining broth to use later.
Dice lobster meat very fine. In lobster pan (do not wash), melt butter over medium heat. Add lobster and green onions. Saute for 3 minutes to flavor the butter. Set aside.
Drain potatoes and return to pan. Shake over medium heat to evaporate any remaining water. Remove from heat. Add the 1/2 cup lobster broth, salt and pepper. Rice potatoes or mash by hand with a potato masher until fairly smooth. Add enough of the cream to produce a fluffy texture, mashing until smooth. Taste mashed potatoes and add more salt and pepper if necessary. Add the butter, lobster, and onions. Mix thoroughly. Make your own clarified butter to use in the mashed potato dish.
Sometimes we like to add roasted garlic in with the mashed potatoes and the lobster. The easiest way to make the garlic is simply to saute the garlic and roast in foil in the oven. The garlic when roasted is wonderful in the mashed potatoes.
This is such an amazing dish that you can practically have the dish separately as a main course. In addition to the roasted garlic something we will blanch asparagus and will cut that into 1 inch sections afterward adding that to the mashed potatoes, garlic and lobster mix.
This product was added to our catalog on Wednesday 20 September, 2017.