thanhtv
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 2 quarts water
- 2 tablespoons salt
- 1 (2 pound) lobster
- 2 pounds russet potatoes, peeled and cut into 2-inch pieces
- 4 cups water, or more as needed
- 1 teaspoon salt
- ¼ cup butter
- ½ cup cream, or more as needed
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Cook lobster: Combine water and salt in a large pot; bring to a boil. Plunge lobster into boiling water, cover the pot, and return to a boil. Reduce heat to medium-low and cook at a simmer until lobster turns bright red, about 10 minutes. Remove lobster from water and set aside to cool.
- When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove meat. Chop tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
- Make potatoes: Add potatoes to a large saucepan and cover with water by 1 inch. Add salt; bring to a boil. Lay intact lobster tail shell over potatoes, then reduce heat to medium-low, cover, and cook at a simmer until potatoes are easily pierced with a fork, 20 to 30 minutes.
- Remove lobster shell and discard. Drain water from the saucepan. Reduce heat to low. Gently shake the pan over low heat to dry potatoes. Mash butter into potatoes until no lumps remain. Add cream until desired consistency is reached.
- Fold warm lobster meat into potatoes. Sprinkle with paprika to serve.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 178 mg |
| Dietary Fiber | 4 g |
| Protein | 40 g |
| Saturated Fat | 11 g |
| Sodium | 5336 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The best mashed potatoes I’ve ever had! I made these for thanksgiving and everyone took them home before anything else. I even tried it with imitation crab meat and it was awesome!!
I didn’t have lobster. I did get lucky and caught some crawdads. i’m heading back out while this crazy weather holds and catch some more. excellent recipe!
This isn’t so much of a review than it is a thank you to Mauigirl for giving me a new way to make potatoes! I couldn’t follow the lobster part of the recipe because I used frozen chopped lobster tails. I did, however, use the russet potatoes, instead of my usual red, and cooked according to recipe. Then I just sauteed the tails in butter and garlic powder and stirred them into the potatoes. Anyways, I gave this recipe 4 stars only because I didn’t follow it completely. But I think it would definitely be worth that extra star!
Excellent side dish. One question, why did I preheat my oven to 200*?
Fantastic recipe!!!