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Lobster Mashed Potatoes

My German grandmother made the best mashed potatoes. This creamy texture is taken to the next level with the addition of poached lobster meat.

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


Mashed Potatoes ingredients

10 medium to 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 peppercorns
3 sprigs thyme
2 pounds butter, cold and diced
1 pound lobster meat, diced
1/4 cup chopped fresh chives
Salt and white pepper to taste


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 and set aside in a warm place.

Beurre Fondue


Combine all ingredients, except the butter. Bring to a simmer and reduce by 2/3. 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 buerre fondue. Place the poached lobster on top of the boursin mashed potatoes. Place more buerre fondue over top and garnish with chives.