Lobster Mashed Potatoes
This dish has finally converted my lobster-wary husband.
2 large russet potatoes, peeled and chopped into large chunks
2 small lobster tails or 1 large
1 stick of butter
1/2 cup heavy cream
5 cloves garlic
Melt the stick of butter in a saucepan on low heat with the garlic and shallot for 20 minutes to infuse the butter. The butter will be used to cook the lobster and then added back into the potatoes.
Bring a pot of water (large enough for the potatoes) to a boil and drop in the lobster tails for 1 minute, then remove and put under cold running water for a few seconds. This quick blanch makes it easy to remove the meat from the shell. Twist the tip of the tail off and pry the sides of the shell open to remove the meat. Roughly chop it. It still should still be raw in the center.
Add the lobster into the butter infusion and bath it on low heat, letting the butter slowly poach the lobster meat for about 10 minutes.
Meanwhile, boil the potatoes in the pot of water for about 7 or 8 minutes until they’re just about to break apart. Mash them. Remove the lobster from the butter and add the cream, heating to almost boiling. Add the butter-cream mixture it into the potatoes and mix vigorously. Plate the potatoes and drop the lobster pieces on top. Garnish with chives or parsley.