Lobster Mashed Potatoes

• 2 pounds russet potatoes, peeled and diced
• 8 ounces lobster meat, cooked and diced
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped chives

Steps

1. 1 Place diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes.
2. 2 While potatoes cook, gently warm the lobster meat in a small pan just until heated through.
3. 3 Drain the potatoes and return them to the pot.
4. 4 Add butter and heavy cream to the potatoes. Mash until smooth and creamy.
5. 5 Gently fold in the warmed lobster meat.
6. 6 Season with salt and pepper to taste.
7. 7 Garnish with chopped chives before serving.

Equipment

• Large pot
• Masher or ricer

Variations

• For a richer version, stir in a splash of truffle oil.
• Add crispy bacon bits for a smoky twist.

Substitutions

• If lobster is unavailable, use crab or shrimp as a substitute.

Pairings

• Grilled asparagus
• Steamed broccoli

Nutrition

Tips

• Use fresh lobster meat if possible for the best flavor.
• Keep the heat low when warming the lobster to avoid overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream to maintain creaminess.

Freezing: Does not freeze well due to the texture of the lobster and potatoes.

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• Serve alongside roasted vegetables or a light seafood bisque.

FAQ