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Lobster Mashed Potatoes

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Rich and buttery lobster mashed potatoes made with lobster tails, Idaho potatoes, heavy cream, and touch of spices to create a decadent side dish.

Lobster was one of those ingredients that I was afraid to work with for a number a years.

It’s such a delicate food and not exactly cheap. So, it took me awhile to gather up the kitchen courage to start using it.

However, I’m glad I did! The meat can take the ordinary and elevate it into something entirely new. Like these lobster mashed potatoes.

The lobster mashed potatoes topped with chives and melted butter.

Don’t get me wrong, mashed potatoes are already tasty, but the addition of lobster meat creates a whole new level of flavor.

The rich and buttery flavor of lobster meat adds a layer of taste to potatoes that can’t be beat!

Add a little tarragon and some chives and you have a culinary dish that’s perfect for holidays and dinner parties.

The finished potatoes served in a large bowl.

How to make creamy lobster mashed potatoes?

First, start by cooking the lobster tails or whole Maine lobster. Fill a large stock pot half-full with water.

Sprinkle in a few pinches of salt and bring it to a boil. Once the water is boiling, add in the lobster.

Now, you only want it to cook until the outer shell turns bright red. It should only take about 4-5 minutes for tails to cook.

Lobster shells added to salted water and diced potatoes.

Next, remove the shells from the water and let them cool for a few minutes. I recommend placing them into an ice bath.

Turn off the heat and carefully dump out the water.

Crack the shells open and remove the meat. Chop the meat into bite-sized chunks and set it aside.

Afterward, bring another pot of salted water to a boil. As it heats, dice the potatoes and add them to the water. Toss in the empty lobster shells.

Chopped lobster meat added to the mashed taters.

Then, let the potatoes boil for about 15-minutes of until they’re tender. Turn off the heat, remove the shells, discard them, and drain the potatoes.

Place the cooked potatoes back into the pan or in a large mixing bowl. Add in the butter, heavy cream, tarragon, and salt and pepper.

Use a hand mixer or masher to combine everything. Last, stir in the chopped lobster meat.

The potatoes have been stirred and are ready to serve.

That’s it, the lobster mashed potatoes are done! Kim and I hope you enjoy the side dish 🙂

Recipe Tips:

  • I can’t emphasize how delicate lobster meat is, so don’t over cook it! Once the shells start to turn bright red, remove them from the boiling water. Otherwise, the lobster will become a rubbery mess and you’ll have wasted quite a bit of cash.
  • Truffle oil also pairs well with lobster mashed potatoes. Consider drizzling the top of the mashed potatoes with oil instead of butter.
  • If you don’t have tarragon, it’s okay to leave it out. Better to do that, than to substitute in a spice that doesn’t blend well with the other ingredients.

Can’t get enough potatoes? Then try our sweet potato and sausage hash or our crispy roasted dill potatoes!

An aerial view of the potatoes topped with butter and chives.

Looking for a quick main dish to go with your potatoes? Then take a look at our blackened Mahi Mahi recipe!

Don’t forget to check out our Lobster Mashed Potatoes web story!

The finished potatoes served in a large bowl.

Lobster Mashed Potatoes

Yield: 4 Cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Rich and buttery lobster mashed potatoes made with lobster tails, Idaho potatoes, heavy cream, and touch of spices to create a decadent side dish.

Ingredients

  • ½ Pound Lobster, in shells (we used lobster tails)
  • 2 Pounds Idaho Potatoes, washed, peeled, and diced into 1-inch cubes
  • ¼ Cup Unsalted Butter
  • ⅓ Cup Heavy Cream
  • ¼ Teaspoon Tarragon
  • Salt and Pepper to taste
  • Additional Melted Butter and Chives, for garnish

Instructions

Bring a large pot of salted water to a boil. Place the lobster tails in the water, and boil for 4 to 5 minutes. The tails should become bright red in color and the meat should be fully cooked. Remove the tails from the water, and allow them to cool until they’re easy to handle.

Remove the meat from the tails, chop into bite-sized pieces, and set aside. Reserve the tails for the next step.

Bring another large pot of salted water to a boil. Add the potatoes and the empty lobster tails. Boil the potatoes for about 15 minutes, or until they are fork tender. Drain the water and discard the lobster tails.

Add the butter, heavy cream, tarragon, salt and pepper. Use a potato masher to mash the potatoes. Add additional butter or heavy cream to reach the desired consistency. Gently fold in the lobster meat.

Transfer the potatoes to a serving dish, drizzle with melted butter, and sprinkle with fresh chives. Serve hot.

Notes

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2-cup of the lobster mashed potatoes. Actual calories will vary.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 128mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 11g

The calories listed are an approximation based on the ingredients in the card and serving size of 1/2-cup of the lobster mashed potatoes.

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