Lynn's Lobster Mashed Potatoes

  • prep time40 min
  • total time 160 min
  • serves 4

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

56 Ratings
Directions for: Lynn's Lobster Mashed Potatoes


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


Court Bouillon

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.

Lobster Mashed Potatoes

1. 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.

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

3. 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.

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

See more: Seafood, Potatoes, Side, Dinner, Vegetables, Christmas


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