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Lobster Mashed Potatoes Print Email


2 pounds potatoes
10-16 oz lobster tail meat (about 2 tails)
1 tsp kosher salt
2-3 sticks salted butter, separated
1/2 cup heavy cream, or more to taste
1/2 cup milk
pinch of sugar
fine sea salt and white pepper to taste
fresh Italian parsley, chopped

Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender. Test for doneness by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain hot water into mixing bowl (to preheat), drain potatoes well. Hold potatoes with a dry towel and use a spoon to peel, dropping peeled potatoes into the warmed bowl of a stand mixer. Break up with a fork.

While the potatoes cook, combine the cream and milk in a saucepan with a pinch of sugar (optional, to inhibit scorching) and simmer to reduce slightly - keep warm. Cut lobster into bite-sized pieces. Cut butter into pats. Mince the parsley.

Slowly blend potatoes in mixer, adding about half of the butter pats (or more to taste) and the warmed cream a little at a time - stop and stir often - taste and adjust with salt and pepper (keep in mind that more butter will be added later).

Heat 1-2 pats of butter until it foams in a saute pan, add the lobster pieces and saute just until done - about 2-3 minutes. Fold lobster into hot potatoes along with the parsley. Dollop decoratively into the center of warmed plates, studding each with one or more pats of butter.

– Chef Michaelangelo (mick) Rosacci, Tony's Market
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