2poundsIdaho potatoeswashed, peeled, and diced into 1-inch cubes
¼cupunsalted butter
⅓cupheavy cream
¼tsp.tarragon
Salt and pepperto taste
Additional melted butter and chivesfor 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.
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 butter, ⅓ cup heavy cream, ¼ tsp. tarragon, Salt and pepper
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.