Lobster Mashed Potatoes
With a pound of lobster (and, yes, a lot of butter), these lobster mashed potatoes are the perfect special-occasion side dish.
By Yankee Magazine|Nov 12 2021|
Lobster Mashed Potatoes
Photo Credit: Heath Robbins | Styling by Beth Wickwire/ Ennis Inc.With a pound of lobster (and, yes, all that butter), lobster mashed potatoes are admittedly a special-occasion dish, but totally worth it. And if you skip the lobster entirely, you’ll still end up with some very tasty mashed potatoes.
Yield:
8 servings
Total Time:
45 minutes minutesHands-on Time:
45 minutes minutes
Ingredients
3 pounds medium Yukon gold potatoes, peeled and quartered
2 sticks unsalted butter, divided
1 pound cooked and picked lobster meat, claws reserved, with the rest cut into bite-sized chunks
1 cup milk
1 cup sour cream
Kosher salt and freshly ground black pepper, to taste
Instructions
Put potatoes in a 4- or 5-quart pot and add water to cover by about 1 1/2 inches. Set pot on high heat and bring to a boil, then reduce heat to a simmer and cook until potatoes are tender when poked with a thin knife, 15 to 20 minutes.
Meanwhile, in a medium skillet, melt 1 stick of butter over medium-low heat. Add the lobster meat and cook, stirring, until just heated through.
When the potatoes are cooked, drain them, reserving the cooking water in a bowl, and return them to the pot. Set over medium heat and cook, stirring, until they turn floury and begin to coat the bottom of the pot, 5 to 10 minutes. Use a potato masher or ricer to mash the potatoes until smooth.
Set a small saucepan over low heat and add the remaining butter, along with the milk. Heat until butter is melted. Using a wooden spoon, add the milk mixture to the potatoes, 1/4 cup at a time, beating to combine. Add the sour cream. Stir lobster and butter into the potatoes, reserving the claws for a garnish. If the potatoes still seem dry after adding all the milk mixture, add a bit of the cooking liquid. Add salt and pepper to taste. Garnish with lobster claws and serve warm.
Those Lobster Mashed Potatoes look dreamy.
Mmmmm
That looks like cauliflower not potatoes. Probably still really taste very good.
I wish I could afford lobster. I might try this recipes out with what I call “fake crab”.
Don’t do it! That stuff has sugar in it.
Imitation lobster would work too, it’s a good go to!
Or try shrimp.
2 sticks of butter is obscene!
Couldn’t agree more! Especially since there is also full fat sour cream.
It’s a special treat, enjoy the butter and sour cream, or substitute sour cream with plain Greek yogurt.
2 sticks for 8 servings = 1/4 stick (2 tbspns) per serving. Not something you would eat everyday, but so worth it once a year!
I have done something simliar where I made it into a Casserole and top it with a Mornay Sauce or Bechemel Sauce
Please send that recipe!
It’s unsalted butter!
It’s a special treat!
And you cN really taste the lobster.
Lobster Mac ‘n Cheese masks a lobster taste.
I would think that Maine potatoes from Aroostook County would be better than Yukon Gold potatoes.
Um, no. Maine’s or Kennebec’s are waxy potatoes. Great for boiling and salads. Not so good for mash. Pick starchy potatoes like Yukon’s or Russets for mash.
I wouldn’t use fake anything for this!!!! You can always cut back on butter and lighter sour cream. Yummmmmmm!!!
This looks delicious. I might try and make homemade pierogi’s with the left overs.
My mom made homemade pierogi’s when I was a child.
I’m finding myself thinking that some roasted garlic added would be really good. I need to try making these.