Be the first to What could be more decadent and delicious than lobster in mashed potatoes? A broth made with the lobster shell adds intense flavor.
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
- 1 cooked lobster, about 1 pound
- 6 medium potatoes, about 1-1/2 pounds
- 6 Tablespoons butter
- 1 cup chopped green onion, white and green parts
- Salt, pepper
- 1/2 cup cream, heated
Preparation:
Either buy a cooked lobster at a supermarket that offers cooking at no charge or boil the lobster in water to cover for 10 minutes. Cool. Peel potatoes and cut in quarters lengthwise. Place in a pan, cover with water and bring to a boil. Reduce heat to medium, partially cover and simmer for 20 minutes, or until soft. When done, remove from heat but do not drain.
Meanwhile, with kitchen scissors, remove meat from claws and tail of lobster. Place entire lobster shell in a 3-quart saucepan. Add 3 cups of cold water and bring to a boil. Cover and simmer 10 minutes.
Drain broth in a sieve set over a bowl. Discard shells. Return broth to pan. Boil until liquid is reduced by half. Measure out 1/2 cup. Freeze remaining broth to use later.
Dice lobster meat very fine. In lobster pan (do not wash), melt butter over medium heat. Add lobster and green onions. Saute for 3 minutes to flavor the butter. Set aside.
Drain potatoes and return to pan. Shake over medium heat to evaporate any remaining water. Remove from heat. Add the 1/2 cup lobster broth, salt and pepper. Mash by hand with a potato masher until fairly smooth. Add enough of the cream to produce a fluffy texture, mashing until smooth. Taste mashed potatoes and add more salt and pepper if necessary. Add the butter, lobster, and onions. Mix thoroughly.
Yield: 8 servings
Recipe Source: Jane Snow
Reprinted with permission.
Meanwhile, with kitchen scissors, remove meat from claws and tail of lobster. Place entire lobster shell in a 3-quart saucepan. Add 3 cups of cold water and bring to a boil. Cover and simmer 10 minutes.
Drain broth in a sieve set over a bowl. Discard shells. Return broth to pan. Boil until liquid is reduced by half. Measure out 1/2 cup. Freeze remaining broth to use later.
Dice lobster meat very fine. In lobster pan (do not wash), melt butter over medium heat. Add lobster and green onions. Saute for 3 minutes to flavor the butter. Set aside.
Drain potatoes and return to pan. Shake over medium heat to evaporate any remaining water. Remove from heat. Add the 1/2 cup lobster broth, salt and pepper. Mash by hand with a potato masher until fairly smooth. Add enough of the cream to produce a fluffy texture, mashing until smooth. Taste mashed potatoes and add more salt and pepper if necessary. Add the butter, lobster, and onions. Mix thoroughly.
Yield: 8 servings
Recipe Source: Jane Snow
Reprinted with permission.
