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Lobster Mashed Potatoes

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CAUTION: An awesome side dish that could potentially overshadow the main course! A rich and decadent recipe featuring lobster folded into buttery, perfectly seasoned mashed potatoes.

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Rate this recipe 3.8/5 (25 Votes)

Ingredients

  • MASHED POTATOES:
  • 10 medium to large Yukon potatoes, peeled and diced
  • 3 bay leaves
  • 1 pound butter, for the potatoes
  • 1 cup heavy cream, hot
  • Salt and freshly ground white pepper
  • 6 ounces soft herbed cheese (recommended: Boursin)
  • 4 ounces sour cream
  • BURRE FONDUE:
  • 1 quart chicken stock
  • 4 garlic cloves
  • 1 teaspoon black pepper corns
  • 3 thyme sprigs
  • 2 pounds butter, diced and kept cold
  • Salt and freshly ground white pepper
  • 1 pound lobster meat, diced
  • 1/4 cup fresh chives, chopped

Details

Servings 6

Preparation

Step 1

Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves, then mash the potatoes, using a food mill, add the butter, cream hot and salt and white pepper. Fold the Boursin cheese and sour cream allowing it to melt into the potatoes and set aside in a warm place.

Combine all ingredients, except the butter. Bring to a simmer and reduce by 2/3. Turn down the heat, and start adding the cold butter whisking constantly to emulsify. Adjust seasoning with salt and white pepper. Strain through chinois.

To finish, gently poach the diced lobster in the burre fondue. Place the poached lobster on top of the boursin mashed potatoes. Sauce with some more burre fondue. Garnish with chives.

If you are using fresh lobster, I suggest that you steam the lobster to make it easier to remove from the shell. Then heat and complete the cooking by warming it in the butter sauce. I also like to cook the claws longer than the tail. You don't want the tails to be over cooked and rubbery. This recipe is well worth the effort for cooking and cleaning the fresh lobster.

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SCALLOPED POTATOES - LIGHT HEALTHY VERSION - Cook's Illustrated Sweet Potato Burgers, Dr. Mark Hyman's