Add some seafood flair to your mashed potatoes with this easy and creative side.
Lobster Mashed Potatoes
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.
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.
Add potatoes to a large pot of cold, salted water and bring to a boil. Cook until potatoes are tender, about 20 minutes.
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.
Drain potatoes; return to pan and mash. Mix in butter, lobster mixture and chives; season with salt and pepper.