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.

The finished potatoes served in a large bowl.

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.

John’s 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.
An aerial view of the potatoes topped with butter and chives.
Top-down view of the lobster mashed potatoes.

Lobster Mashed Potatoes

4.8 from 15 votes
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Author: John
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings


  • 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
  • cup heavy cream
  • ¼ tsp. 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
    Lobster shells added to salted water and diced 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 butter
    ⅓ cup heavy cream
    ¼ tsp. tarragon
    Salt and pepper
    Chopped lobster meat added to the mashed taters.
  • Transfer the potatoes to a serving dish, drizzle with melted butter, and sprinkle with fresh chives. Serve hot.

Suggested Equipment


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.


Serving: 0.5cupCalories: 196kcalCarbohydrates: 21gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 62mgSodium: 129mgPotassium: 543mgFiber: 1gSugar: 1gVitamin A: 328IUVitamin C: 7mgCalcium: 48mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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4.80 from 15 votes (15 ratings without comment)

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