Lobster Mashed Potatoes
For this treat, mashed potatoes—the quintessential comfort food—are combined with lobster, everyone's favorite celebration seafood.
Ingredients
1 8-ounce frozen uncooked lobster tail, thawed
1/3 cup (or more) whole milk
2 teaspoons chopped fresh tarragon
1 pound russet potatoes, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) unsalted butter
Preparation
Cook lobster in large saucepan of boiling salted water until just opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). Remove lobster meat from shell. Cut meat into 1 1/2-inch pieces. Bring 1/3 cup milk to simmer in medium saucepan. Add lobster meat and tarragon; cover and set aside.
Return reserved water in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes. Drain potatoes; return to pan and mash. Add butter and lobster mixture to mashed potatoes and stir until butter melts. Season potatoes to taste with salt and pepper (can be made 3 hours ahead).
Cover and refrigerate. Before serving, rewarm over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and rewarm in microwave until heated through, about 2 minutes). Makes 2 servings.
Ingredients
1 8-ounce frozen uncooked lobster tail, thawed
1/3 cup (or more) whole milk
2 teaspoons chopped fresh tarragon
1 pound russet potatoes, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) unsalted butter
Preparation
Cook lobster in large saucepan of boiling salted water until just opaque in center, about 7 minutes. Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). Remove lobster meat from shell. Cut meat into 1 1/2-inch pieces. Bring 1/3 cup milk to simmer in medium saucepan. Add lobster meat and tarragon; cover and set aside.
Return reserved water in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes. Drain potatoes; return to pan and mash. Add butter and lobster mixture to mashed potatoes and stir until butter melts. Season potatoes to taste with salt and pepper (can be made 3 hours ahead).
Cover and refrigerate. Before serving, rewarm over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and rewarm in microwave until heated through, about 2 minutes). Makes 2 servings.