Lobster Mashed Potatos
Credit: Yankee Magazine • Serves 8
|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|
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