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Lobster Mashed Potatoes

Rich’s German grandmother made the best mashed potatoes. And just when you think the best mashed potatoes in the world couldn't get any better, we add lobster! The rich, creaminess of the potatoes is taken to a whole new level with the addition of poached lobster meat and creamy herbed cheese, putting a rich, satisfying twist on a classic comfort food. It doesn't get any better than this!

  • Servings 6-8
  • Dish Side
  • Time 30 minutes
  • Skill Advanced


Mashed Potatoes ingredients

10 medium/large Yukon potatoes, peeled and diced
3 bay leaves
1 pound butter
1 cup heavy cream, hot
6 ounces soft herbed cheese (Recommendation: Boursin)
4 ounces sour cream
Salt and white pepper to taste

Beurre Fondue ingredients

1 quart chicken stock
4 garlic cloves
1 teaspoon black peppercorn
3 sprigs thyme
2 pounds butter, cold and diced
1 pound lobster meat, diced
1/4 cup fresh chives, chopped
Salt and white pepper to taste


Stock pot (2)
Food mill
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Mashed Potatoes


Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves.


Mash the potatoes using a food mill and add the butter, hot cream, salt and white pepper. Fold in the herbed cheese and sour cream, allowing it to melt into the potatoes. Set aside in a warm place.

Beurre Fondue


In a medium stock pot, combine all ingredients except for the butter. Bring to a simmer and reduce by two-thirds. Turn down the heat and start adding the cold butter, whisking constantly to emulsify. Adjust seasoning with salt and white pepper as needed. Strain the sauce through a chinois.


To finish, gently poach the diced lobster in the beurre fondue. Place the poached lobster on top of the Boursin mashed potatoes. Place more beurre fondue over top and garnish with chives.