Lobster Mashed Potatoes Food

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LOBSTER MASHED POTATOES



Lobster Mashed Potatoes image

Categories     Potato     Shellfish     Side     Valentine's Day     Quick & Easy     Wedding     New Year's Eve     Seafood     Lobster     Winter     Engagement Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 5

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

Steps:

  • 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.)

LOBSTER STUFFED WITH MASHED POTATOES



Lobster Stuffed with Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 16

2 live 1 1/2 pound lobsters
Salt to taste
Pepper to taste
6 ounces melted butter
2 tablespoons lemon juice
1 cup water
2 lemon wedges
2 wooden skewers soaked in cold water
2 medium potatoes
4 ounces butter
1/2 cup heavy cream
2 tablespoons sour cream
1 teaspoon scallions
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 quarts water

Steps:

  • Wash live lobsters under cold water, leaving rubber bands on claws. To kill a lobster sever its spinal cord (this is the least painful method). Deaden its sense of pain by thrusting the tip of the knife between the lobster's eyes and continue moving downward into the natural breach where the head and front abdominal shells meet. Turn lobster around and split downthe tail, but do not cut in half. Discard stomach. Remove rubber bands from claws. Place lobsters on baking dish or baking pan. Insert wooden skewers through the length of tails. Season with salt, pepper and 2 ounces of butter. using a pastry bag with a star tip, pipe mashed potatoes (see Mashed Potato recipe) into front cavity and bake in 375 degree oven for about 15 minutes. Serve lobster with melted butter and lemon wedges.
  • For the mashed potatoes: Dice potatoes into 1-inch cubes. Place 1 1/2 quarts of water in medium-size pot over high heat. When the water boils, add the potatoes. Cover and cook until fork-tender. When potatoes are cooked, drain well using a colander. While the potatoes are draining in colander, melt butter in small pot. Add heavy ceam to butter. Bring butter and cream to a boil. Remove from stove. Place drained potatoes in a mixing bowl. Set electric mixer to medium speed and proceed wihpping potatoes. With machine running, slowly add heavy cream and butter. Whip potatoes until smooth (approximately 4 to 5 minutes). Stop machine and remove bowl. Fold in sour cream and scallions. Add salt and pepper. Place a star tip on pastry bag. Place potatoes in pastry bag. Pipe mashed potatoes into front cavity of lobster (see Lobster Recipe) and bake in 375 degree oven for 15 minutes. Yield: 2 servings

LOBSTER MASHED POTATOES



Lobster Mashed Potatoes image

I had this amazing dish at a lovely Pacific Northwest steakhouse and I knew I had to figure out how to make this special treat. These potatoes were so delicious, I could have skipped the steak entirely. This is my take on this rich and decadent side dish. This has become one of our traditions on Valentine's Day with a fabulous tenderloin steak. YUMMY! This would work well with your own mashed potato recipe instead of the basic mashed potato recipe listed here. You could certainly do this recipe with lobster tails instead of the whole lobster. You could even use precooked lobster ignoring the lobster cooking instructions. It looks like it is time consuming, but it is so easy and worth the effort for a special meal.

Provided by mauigirl

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 4

Number Of Ingredients 8

water
salt
1 (2 pound) lobster
1 teaspoon salt
2 pounds russet potatoes, peeled and cut into 2-inch pieces
¼ cup butter
½ cup cream, or more as needed
¼ teaspoon paprika

Steps:

  • Preheat an oven to 200 degrees F (95 degrees C).
  • Combine the water with 2 tablespoons salt in a large pot; bring to a boil
  • Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
  • Remove the lobster from the 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 the meat.
  • Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
  • Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
  • Add potatoes to the boiling water; top with intact lobster tail shell.
  • Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
  • Remove lobster shell and discard.
  • Drain the water from the saucepan.
  • Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
  • Add the butter to the potatoes and mash until no lumps remain.
  • Add cream until you get your preferred consistency
  • Fold in reserved chopped lobster meat.
  • Sprinkle with paprika to serve.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 43.6 g, Cholesterol 178.4 mg, Fat 18.3 g, Fiber 4.1 g, Protein 40.2 g, SaturatedFat 11 g, Sodium 5336.1 mg, Sugar 1.8 g

LOBSTER MASHED POTATOES



Lobster Mashed Potatoes image

These are probably the most expensive mashed potatoes you will ever make! I read a review of a restaraunt in NYC that serves this dish, and was intrigued. Found this on epicurious.com. A perfect side dish for a romantic dinner or special event, such as Valentine's Day. Note the recipe only serves 2, if you plan to make more, you may have to take out a second mortgage on the house!

Provided by yooper

Categories     Lobster

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

8 ounces frozen uncooked lobster tails, thawed
1/3 cup whole milk
2 teaspoons chopped fresh tarragon
1 lb russet potato, peeled,cut into 2 inch pieces
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Cook the lobster tail 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 a 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.

FILET MIGNON OVER LOBSTER BOURSIN MASHED POTATOES WITH A MERLOT REDUCTION



Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 20

3 tablespoons grapeseed oil
1 tablespoon (1 to 2 cloves) chopped fresh garlic
2 finely diced shallots, or 1 white onion finely diced
Any meat trimmings you may have from the beef (see beef ingredient below)
1/2 (750-ml) bottle Merlot wine
1/2 pint (1 cup) strong beef stock or demi-glace
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped rosemary leaves
1 stick (1/2 cup) unsalted butter
4 medium to large potatoes, peeled and cut into chunks
2 bay leaves
1 pound lobster meat
2 tablespoons grapeseed oil
1 tablespoon unsalted butter (to saute lobster) plus 1/2 cup butter (1 stick), for the potatoes
Salt and freshly ground white pepper
3 ounces soft herbed cheese (recommended: Boursin)
1/4 cup chopped fresh chives
6 (4-ounce) beef tenderloins (filet mignon)
Salt and freshly ground black pepper
1/8 cup grapeseed oil

Steps:

  • Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth (so you can remove all the vegetables and herbs), return the sauce to the pan and stir in the butter to finish the sauce.
  • For the potatoes:
  • Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.;
  • Preheat oven to 375 degrees F.
  • Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven).
  • While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.
  • Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!)
  • If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter.
  • Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.

RED LOBSTER WHITE CHEDDAR MASHED POTATOES RECIPE



Red Lobster White Cheddar Mashed Potatoes Recipe image

The is a copy cat recipe of the Red Lobster White Cheddar Mashed Potatoes. I love them but Red Lobster doesn't carry them any more. they are quite easy to make.

Provided by Diana109

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and quartered
2 ounces unsalted butter, room temperature
1/3 cup heavy cream
1/4 cup sour cream
4 ounces white cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
  • Mix potatoes with an electric mixer until smooth.
  • When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.

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