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
Beurre Fondue ingredients
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.
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.