Lobster mashed potatoes are the ultimate decadent and luxurious side dish, perfect for special occasions or to indulge yourself with a little luxury This recipe transforms humble mashed potatoes into something truly special with the addition of lobster meat The sweet, succulent lobster pairs perfectly with creamy, buttery mashed potatoes to create a side dish that steals the show.
Making lobster mashed potatoes from scratch does take some time and effort, but following the step-by-step instructions below will ensure you end up with the most flavorful, velvety mashed potatoes studded with chunks of tender lobster. This makes a great date night meal or impressive dinner party side Read on for everything you need to know about how to make lobster mashed potatoes at home.
Step 1: Cook the Lobster
You’ll need a whole cooked lobster for this recipe. The easiest way is to simply purchase a pre-cooked lobster from your local fish market or grocery store seafood counter. Just make sure it is as fresh as possible for the best flavor.
If you want to cook the lobster yourself, here’s a quick overview of what to do:
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Fill a large pot with water, add 2 tablespoons of salt, and bring to a boil.
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Plunge the live lobster head first into the boiling water. Cover and return to a boil.
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Cook for about 10-15 minutes until the lobster is bright red.
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Remove lobster and set aside until cool enough to handle.
Once cool, twist and pull the tail and claws off the body. Use kitchen shears or lobster crackers to extract all the sweet lobster meat, chopping it into bite-sized pieces. Reserve the shell and body for extra flavor.
Step 2: Boil the Potatoes
For the mashed potato component, you’ll need about 1 1⁄2 to 2 pounds of starchy potatoes like russets or Yukon Golds. Peel and cut them into 2-inch chunks.
Place the potatoes in a large pot and cover with water by 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat.
Once boiling, reduce heat to medium-low. Add the lobster shells to the potatoes and simmer for 15-20 minutes until potatoes are fork tender. The shells will impart more lobster essence into the potatoes.
Drain and transfer potatoes back to the dry pot. Let any remaining moisture steam off for 1-2 minutes.
Step 3: Make the Mashed Potatoes
To mash, add 4-6 tablespoons of butter and 1⁄2 cup heavy cream or whole milk. Using a masher or ricer, mash potatoes to your desired consistency, adding more cream as needed.
Stir in a minced garlic clove, 1 tablespoon fresh chopped tarragon or dill, and salt and pepper to taste. Mix well until potatoes are light and fluffy.
Step 4: Fold in Lobster and Finish
Gently fold the cooked lobster meat into the mashed potatoes. Top with an extra pat of butter and sprinkle with paprika or chives.
The lobster mashed potatoes are best enjoyed right away for maximum creaminess and warmth, but you can keep leftovers refrigerated for 2-3 days. Simply reheat gently before serving.
Some serving suggestions:
- Pair with grilled or broiled fish fillets
- Serve alongside steak or lamb chops
- Offer in individual ramekins for elegant plated meals
- Garnish with extra lemon wedges, herbs, caviar or edible flowers
This lobster and potato combo is rich, so a little goes a long way. You’ll impress everyone with this restaurant-worthy side dish. The key is using fresh, in-season lobster and taking your time to prepare the potatoes properly. Now go indulge in these decadent lobster mashed potatoes!
Here is a quick recap of the key steps:
- Cook fresh lobster and extract meat
- Boil potatoes with lobster shells
- Mash potatoes with butter and cream
- Fold in lobster meat
- Season and garnish as desired
- Enjoy this luxurious side dish!
Mashed Potatoes ingredients10 medium/large Yukon potatoes, peeled and diced3 bay leaves1 pound butter1 cup heavy cream, hot6 ounces soft herbed cheese (Recommendation: Boursin)4 ounces sour creamSalt and white pepper to taste
Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Step
Mash the potatoes using a food mill and add the butter, hot cream, salt and white pepper. Fold in the herbed cheese and sour cream, allowing it to melt into the potatoes. Set aside in a warm place.
In a medium stock pot, combine all ingredients except for the butter. Bring to a simmer and reduce by two-thirds. Turn down the heat and start adding the cold butter, whisking constantly to emulsify. Adjust seasoning with salt and white pepper as needed. Strain the sauce through a chinois. Step
To finish, gently poach the diced lobster in the beurre fondue. Place the poached lobster on top of the Boursin mashed potatoes. Place more beurre fondue over top and garnish with chives.
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FAQ
Why do restaurant mashed potatoes taste better?
Jessica Randhawa agrees: “One key reason restaurant mashed potatoes often taste better is the type of potatoes used.” She notes that in general, chefs like to …Jan 18, 2025
What is the 1 ingredient upgrade for the fluffiest mashed potatoes?
The secret ingredient is just ice-cold water. – The same trick applies to mashed potatoes—it’s so obvious I wish I would have thought of it myself!Nov 13, 2024
What is the trick to good mashed potatoes?
- Drain Well: I usually let them sit for about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
- Mash by Hand: Use a hand masher or a potato ricer for the creamiest potatoes. …
- Add BUTTER!
What does Gordon Ramsay put in his mashed potatoes?
Gordon Ramsay’s mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture. Additionally, he often incorporates roasted garlic or chives for extra flavor.
How do you make lobster mashed potatoes?
To make lobster mashed potatoes, fold warm lobster meat into mashed potatoes after mashing butter into them and adding cream until you reach the desired consistency. Sprinkle with paprika to serve. This rich and decadent side dish features lobster folded into creamy, buttery mashed potatoes.
What can you serve lobster mashed potatoes with?
Lobster Mashed Potatoes are simple enough to serve on a weekday, special enough for filet or prime rib. Velvety smooth with lumps of lobster, drizzled with melted butter and topped with fresh snipped chives.
What are the main ingredients of lobster mashed potatoes?
Lobster Mashed Potatoes are made with velvety smooth mashed potatoes with lumps of lobster, drizzled with melted butter and topped with fresh snipped chives. Simple enough to serve on a weekday, classy enough for filet or prime rib.
How do you cook pre cooked lobster?
Add pre-cooked lobster and fresh lemon juice, and cook until just warmed through, stirring often, about 2 minutes. Add warm lobster to mashed potatoes, fold in with spatula. Adjust salt and black pepper if needed. Top with fresh chopped chives and melted butter, and serve warm.
Why boil lobster shells?
So, why boil the shells? Boiling lobster shells helps to create a rich, flavorful stock that can be used to enhance the taste of your mashed potatoes. Place the chopped meat into a bowl for later steps. Now is a good time to chop and peel your potatoes as well. Once the water reaches a boiling point, sprinkle in a bit of salt. Subsequently, add the peeled and chopped potatoes, and leftover lobster shell pieces. Boil the potatoes for 15 minutes until they’re soft.
How long should you boil the lobster shells?
After removing the lobster meat, boil the shells along with the peeled and chopped potatoes for 15 minutes until the potatoes are soft. This will help extract the flavor from the shells into the potatoes.