If you have some leftover lobster or are looking for quintessential comfort food, this recipe for lobster mashed potatoes will make your list of favorites!
Consider serving with filets and roasted asparagus for a modified surf ‘n turf, and don’t forget the red wine. We suggest an Oregon Pinot Noir or Australian Shiraz.
Serves 4
1 10-ounce frozen uncooked lobster tail, thawed
½ cup (or more) whole milk
2 tspns chopped fresh tarragon
1 garlic clove, minced
3 ½ lbs russet potatoes, peeled, cut into 2-inch pieces
4 tbsps (½ stick) unsalted butter
Salt and freshly ground pepper to taste
Cook the lobster tail in a 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 ½-inch pieces. Bring ½ cup milk and garlic 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 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.
An alternative is to use lump lobster meat instead of the lobster tail.
