CREAMY LOBSTER MASHED POTATOES
Provided by Jacqueline
Number Of Ingredients 9
Steps:
- Peel and dice the potatoes. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender. Drain, then return to the pan over medium heat. Using a potato masher or wooden spoon, roughly mash the potatoes for 1 minute to remove the excess water that remains.
- Remove from the heat and add in the boursin cheese. Use a handheld mixer on medium speed to melt the cheese into the potatoes. Slowly add in the milk and whip until the potatoes are a creamy texture and no lumps remain.
- In a small saute pan over medium heat, melt together the butter and cream. Add the Old Bay, chili powder and lobster pieces and stir to combine. Sprinkle with the chives.
- Move the mashed potatoes to a serving bowl and pour the lobster cream over the top. Garnish with additional chives, if desired. Stir together prior to serving.
LOBSTER MASHED POTATOES
I had this amazing dish at a lovely Pacific Northwest steakhouse and I knew I had to figure out how to make this special treat. These potatoes were so delicious, I could have skipped the steak entirely. This is my take on this rich and decadent side dish. This has become one of our traditions on Valentine's Day with a fabulous tenderloin steak. YUMMY! This would work well with your own mashed potato recipe instead of the basic mashed potato recipe listed here. You could certainly do this recipe with lobster tails instead of the whole lobster. You could even use precooked lobster ignoring the lobster cooking instructions. It looks like it is time consuming, but it is so easy and worth the effort for a special meal.
Provided by mauigirl
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 200 degrees F (95 degrees C).
- Combine the water with 2 tablespoons salt in a large pot; bring to a boil
- Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
- Remove the lobster from the water and set aside to cool.
- When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
- Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
- Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
- Add potatoes to the boiling water; top with intact lobster tail shell.
- Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
- Remove lobster shell and discard.
- Drain the water from the saucepan.
- Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
- Add the butter to the potatoes and mash until no lumps remain.
- Add cream until you get your preferred consistency
- Fold in reserved chopped lobster meat.
- Sprinkle with paprika to serve.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 43.6 g, Cholesterol 178.4 mg, Fat 18.3 g, Fiber 4.1 g, Protein 40.2 g, SaturatedFat 11 g, Sodium 5336.1 mg, Sugar 1.8 g
LOBSTER MASHED POTATOES
Categories Potato Shellfish Side Valentine's Day Quick & Easy Wedding New Year's Eve Seafood Lobster Winter Engagement Party Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Cook lobster in large saucepan of boiling salted water until just opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). Remove lobster meat from shell. Cut meat into 1 1/2-inch pieces. Bring 1/3 cup milk to simmer in medium saucepan. Add lobster meat and tarragon; cover and set aside.
- Return reserved water in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes. Drain potatoes; return to pan and mash. Add butter and lobster mixture to mashed potatoes and stir until butter melts. Season potatoes to taste with salt and pepper. (Can be made 3 hours ahead. Cover and refrigerate. Before serving, rewarm over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and rewarm in microwave until heated through, about 2 minutes.)
LOBSTER MASHED POTATOES
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!
Provided by yooper
Categories Lobster
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook the lobster tail in large saucepan of boiling, salted water until just opaque in center, about 7 minutes.
- Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan).
- Remove lobster meat from shell.
- Cut meat into 1 1/2-inch pieces.
- Bring 1/3 cup milk to simmer in a medium saucepan.
- Add lobster meat and tarragon; cover and set aside.
- Return reserved water in pan to boil.
- Add potatoes and boil until potatoes are tender, about 20 minutes.
- Drain potatoes; return to pan and mash.
- Add butter and lobster mixture to mashed potatoes and stir until butter melts.
- Season potatoes to taste with salt and pepper.
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