Lobster Mashed Potatoes Recipes

CREAMY LOBSTER MASHED POTATOES

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 RECIPE - (3.7/5)

Steps:

• 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.

LOBSTER SAUCE FOR MASHED POTATOES

Steps:

• Melt the butter in a large pot over medium heat. Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice. Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol.
• Pour in the heavy cream, and bring to a simmer. Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes. Strain through a fine mesh strainer, and discard the solids. Season to taste with salt and pepper.

LOBSTER MASHED POTATOES

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.

LOBSTER MASHED POTATOES

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.

LOBSTER STUFFED WITH MASHED POTATOES

Steps:

• Wash live lobsters under cold water, leaving rubber bands on claws. To kill a lobster sever its spinal cord (this is the least painful method). Deaden its sense of pain by thrusting the tip of the knife between the lobster's eyes and continue moving downward into the natural breach where the head and front abdominal shells meet. Turn lobster around and split downthe tail, but do not cut in half. Discard stomach. Remove rubber bands from claws. Place lobsters on baking dish or baking pan. Insert wooden skewers through the length of tails. Season with salt, pepper and 2 ounces of butter. using a pastry bag with a star tip, pipe mashed potatoes (see Mashed Potato recipe) into front cavity and bake in 375 degree oven for about 15 minutes. Serve lobster with melted butter and lemon wedges.
• For the mashed potatoes: Dice potatoes into 1-inch cubes. Place 1 1/2 quarts of water in medium-size pot over high heat. When the water boils, add the potatoes. Cover and cook until fork-tender. When potatoes are cooked, drain well using a colander. While the potatoes are draining in colander, melt butter in small pot. Add heavy ceam to butter. Bring butter and cream to a boil. Remove from stove. Place drained potatoes in a mixing bowl. Set electric mixer to medium speed and proceed wihpping potatoes. With machine running, slowly add heavy cream and butter. Whip potatoes until smooth (approximately 4 to 5 minutes). Stop machine and remove bowl. Fold in sour cream and scallions. Add salt and pepper. Place a star tip on pastry bag. Place potatoes in pastry bag. Pipe mashed potatoes into front cavity of lobster (see Lobster Recipe) and bake in 375 degree oven for 15 minutes. Yield: 2 servings

LOBSTER MASHED POTATOES

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.)