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Lynn’s Lobster Mashed Potatoes

Lynn's Lobster Mashed Potatoes
PREP TIME
40 min
COOK TIME
2h
YIELDS
4 servings

Add some seafood flair to your mashed potatoes with this easy and creative side.

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Ingredients

Court Bouillon

1
onion, chopped
1
ribs celery, chopped
1
carrot, chopped
1
lemon, sliced
2
leaves bay
2
sprig flat leaf parsley
2
sprig thyme
1
tsp (5 mL) peppercorns

Lobster Mashed Potatoes

1 1 ¼
lb(s) (450 to 750 g) lobster tail
¾
cubes (175 mL) 35% cream
4
Tbsp (60 mL) unsalted butter
1
lb(s) (450 g) russet potatoes, peeled and cut into large chunks
2
Tbsp (30 mL) chives
salt and pepper
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Directions

Step 1

Add all court bouillon ingredients to a stockpot. Fill with water and bring to a boil. Reduce heat and simmer for about 30 minutes. Season water with enough salt so that it tastes like sea water.

Step 2

Bring court bouillon back to a boil and lower lobster into water head first. Cover pot and cook lobster until just opaque in center, about 7 minutes from the time the water returns to a boil. Transfer lobster to work surface and cool slightly. Remove lobster meat from shell. Cut meat into 1 inch (2.5 cm) pieces.

Step 3

Add potatoes to a large pot of cold, salted water and bring to a boil. Cook until potatoes are tender, about 20 minutes.

Step 4

While potatoes are boiling, bring cream to a gentle simmer. Add lobster meat and simmer until just heated through. Remove from heat and keep warm.

Step 5

Drain potatoes; return to pan and mash. Mix in butter, lobster mixture and chives; season with salt and pepper.

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