Lobster Mashed Potatos

Credit: Yankee Magazine • Serves 8

Ingredients

Ingredient
3 pounds medium Yukon gold potatoes, peeled and quartered
2 sticks unsalted butter, divided
1 pound cooked and picked lobster meat, claws reserved, with the rest cut into bite-sized chunks
1 cup milk
1 cup sour cream
Kosher salt and freshly ground black pepper, to taste

Directions

Put potatoes in a 4- or 5-quart pot and add water to cover by about 1 1/2 inches. Set pot on high heat and bring to a boil, then reduce heat to a simmer and cook until potatoes are tender when poked with a thin knife, 15 to 20 minutes.

Meanwhile, in a medium skillet, melt 1 stick of butter over medium-low heat. Add the lobster meat and cook, stirring, until just heated through.

When the potatoes are cooked, drain them, reserving the cooking water in a bowl, and return them to the pot. Set over medium heat and cook, stirring, until they turn floury and begin to coat the bottom of the pot, 5 to 10 minutes. Use a potato masher or ricer to mash the potatoes until smooth.

Set a small saucepan over low heat and add the remaining butter, along with the milk. Heat until butter is melted. Using a wooden spoon, add the milk mixture to the potatoes, 1/4 cup at a time, beating to combine. Add the sour cream. Stir lobster and butter into the potatoes, reserving the claws for a garnish. If the potatoes still seem dry after adding all the milk mixture, add a bit of the cooking liquid. Add salt and pepper to taste. Garnish with lobster claws and serve warm

The Freshest You Can Get Without Getting Wet

Graffam Bros. Seafood Market

211 Union Street, Rockport, Maine 04856
800-535-5358 • 207-236-8391 • 
LobstersToGo@GraffamBros.com