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

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a