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.
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.
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.
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.
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.
- 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!
Looking for a quick main dish to go with your potatoes? Then take a look at our blackened Mahi Mahi recipe!
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- 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
- 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.½ pound lobster
- 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.2 pounds Idaho potatoes
- 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.¼ cup unsalted butter⅓ cup heavy cream¼ teaspoon tarragonSalt and pepper
- Transfer the potatoes to a serving dish, drizzle with melted butter, and sprinkle with fresh chives. Serve hot.