Lobster Mashed Potatoes

READY IN: 40mins
Recipe by yooper

These are probably the most expensive mashed potatoes you will ever make! I read a review of a restaraunt in NYC that serves this dish, and was intrigued. Found this on epicurious.com. A perfect side dish for a romantic dinner or special event, such as Valentine's Day. Note the recipe only serves 2, if you plan to make more, you may have to take out a second mortgage on the house!

Top Review by Lisa in Newton

These are just a tad bland for my taste. I did use the heavy cream as suggested by the other reviewer and that made them much creamier. I also used the Yukon Gold (Butter-Brand) potatoes. The next time I make these I am going to add more tarragon and possibly some garlic & extra butter. But this is a wonderful starting point!

Ingredients Nutrition


  1. Cook the lobster tail in large saucepan of boiling, salted water until just opaque in center, about 7 minutes.
  2. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan).
  3. Remove lobster meat from shell.
  4. Cut meat into 1 1/2-inch pieces.
  5. Bring 1/3 cup milk to simmer in a medium saucepan.
  6. Add lobster meat and tarragon; cover and set aside.
  7. Return reserved water in pan to boil.
  8. Add potatoes and boil until potatoes are tender, about 20 minutes.
  9. Drain potatoes; return to pan and mash.
  10. Add butter and lobster mixture to mashed potatoes and stir until butter melts.
  11. Season potatoes to taste with salt and pepper.

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