Lobster Sauce For Mashed Potatoes Recipes

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CREAMY LOBSTER MASHED POTATOES



Creamy Lobster Mashed Potatoes image

Provided by Jacqueline

Number Of Ingredients 9

6 medium sized russet potatoes
2.5 oz boursin cheese
1/2-3/4 c whole milk
4 T butter
4 oz. heavy cream
1 1/2 T Old Bay seasoning
1 tsp chili powder
1 tsp fresh chives (minced)
1 cooked lobster tail (meat removed from shell and roughly chopped)

Steps:

  • Peel and dice the potatoes. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender. Drain, then return to the pan over medium heat. Using a potato masher or wooden spoon, roughly mash the potatoes for 1 minute to remove the excess water that remains.
  • Remove from the heat and add in the boursin cheese. Use a handheld mixer on medium speed to melt the cheese into the potatoes. Slowly add in the milk and whip until the potatoes are a creamy texture and no lumps remain.
  • In a small saute pan over medium heat, melt together the butter and cream. Add the Old Bay, chili powder and lobster pieces and stir to combine. Sprinkle with the chives.
  • Move the mashed potatoes to a serving bowl and pour the lobster cream over the top. Garnish with additional chives, if desired. Stir together prior to serving.

LOBSTER SAUCE FOR MASHED POTATOES



Lobster Sauce for Mashed Potatoes image

This dish whips boring mashed potatoes into a seafood frenzy with the flavor of lobster. Great with salmon and asparagus!

Provided by JENNYCUP

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 1h

Yield 6

Number Of Ingredients 16

½ cup butter
2 (7 ounce) cans lobster meat, diced
1 medium onion, diced
2 large stalks celery, diced
2 carrots, peeled and chopped
1 teaspoon minced fresh thyme
⅛ teaspoon chopped fresh parsley
1 teaspoon whole black peppercorns
⅛ teaspoon seasoned salt
1 bay leaf
⅛ teaspoon lemon juice
¼ cup all-purpose flour
2 tablespoons tomato paste
½ cup cream sherry
1 quart heavy cream
½ teaspoon salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice. Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol.
  • Pour in the heavy cream, and bring to a simmer. Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes. Strain through a fine mesh strainer, and discard the solids. Season to taste with salt and pepper.

Nutrition Facts : Calories 804.3 calories, Carbohydrate 17.4 g, Cholesterol 320.1 mg, Fat 74.8 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 46.4 g, Sodium 770 mg, Sugar 3 g

LOBSTER-STUFFED POTATOES



Lobster-Stuffed Potatoes image

Provided by Marc Murphy

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

4 medium Yukon gold potatoes (2 1/2 to 3 pounds), scrubbed and dried
Two 1 1/2-pound lobsters
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh rosemary
1/4 cup finely chopped scallions, plus more for garnish
1 cup creme fraiche or sour cream
1 cup (about 3 3/4 ounces) shredded Gruyere

Steps:

  • Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
  • Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
  • Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
  • Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
  • Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
  • Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
  • In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
  • Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.

LOBSTER MASHED POTATOES



Lobster Mashed Potatoes image

I had this amazing dish at a lovely Pacific Northwest steakhouse and I knew I had to figure out how to make this special treat. These potatoes were so delicious, I could have skipped the steak entirely. This is my take on this rich and decadent side dish. This has become one of our traditions on Valentine's Day with a fabulous tenderloin steak. YUMMY! This would work well with your own mashed potato recipe instead of the basic mashed potato recipe listed here. You could certainly do this recipe with lobster tails instead of the whole lobster. You could even use precooked lobster ignoring the lobster cooking instructions. It looks like it is time consuming, but it is so easy and worth the effort for a special meal.

Provided by mauigirl

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 4

Number Of Ingredients 8

water
salt
1 (2 pound) lobster
1 teaspoon salt
2 pounds russet potatoes, peeled and cut into 2-inch pieces
¼ cup butter
½ cup cream, or more as needed
¼ teaspoon paprika

Steps:

  • Preheat an oven to 200 degrees F (95 degrees C).
  • Combine the water with 2 tablespoons salt in a large pot; bring to a boil
  • Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
  • Remove the lobster from the water and set aside to cool.
  • When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
  • Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
  • Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
  • Add potatoes to the boiling water; top with intact lobster tail shell.
  • Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
  • Remove lobster shell and discard.
  • Drain the water from the saucepan.
  • Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
  • Add the butter to the potatoes and mash until no lumps remain.
  • Add cream until you get your preferred consistency
  • Fold in reserved chopped lobster meat.
  • Sprinkle with paprika to serve.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 43.6 g, Cholesterol 178.4 mg, Fat 18.3 g, Fiber 4.1 g, Protein 40.2 g, SaturatedFat 11 g, Sodium 5336.1 mg, Sugar 1.8 g

LOBSTER MASHED POTATOES



Lobster Mashed Potatoes image

These are probably the most expensive mashed potatoes you will ever make! I read a review of a restaraunt in NYC that serves this dish, and was intrigued. Found this on epicurious.com. A perfect side dish for a romantic dinner or special event, such as Valentine's Day. Note the recipe only serves 2, if you plan to make more, you may have to take out a second mortgage on the house!

Provided by yooper

Categories     Lobster

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

8 ounces frozen uncooked lobster tails, thawed
1/3 cup whole milk
2 teaspoons chopped fresh tarragon
1 lb russet potato, peeled,cut into 2 inch pieces
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Cook the lobster tail in large saucepan of boiling, salted water until just opaque in center, about 7 minutes.
  • Using tongs, transfer lobster to work surface and cool slightly (reserve water in pan).
  • Remove lobster meat from shell.
  • Cut meat into 1 1/2-inch pieces.
  • Bring 1/3 cup milk to simmer in a medium saucepan.
  • Add lobster meat and tarragon; cover and set aside.
  • Return reserved water in pan to boil.
  • Add potatoes and boil until potatoes are tender, about 20 minutes.
  • Drain potatoes; return to pan and mash.
  • Add butter and lobster mixture to mashed potatoes and stir until butter melts.
  • Season potatoes to taste with salt and pepper.

RED LOBSTER WHITE CHEDDAR MASHED POTATOES RECIPE



Red Lobster White Cheddar Mashed Potatoes Recipe image

The is a copy cat recipe of the Red Lobster White Cheddar Mashed Potatoes. I love them but Red Lobster doesn't carry them any more. they are quite easy to make.

Provided by Diana109

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and quartered
2 ounces unsalted butter, room temperature
1/3 cup heavy cream
1/4 cup sour cream
4 ounces white cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
  • Mix potatoes with an electric mixer until smooth.
  • When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.

LOBSTER MASHED POTATOES RECIPE - (3.7/5)



Lobster Mashed Potatoes Recipe - (3.7/5) image

Provided by á-4922

Number Of Ingredients 17

MASHED POTATOES:
10 medium to large Yukon potatoes, peeled and diced
3 bay leaves
1 pound butter, for the potatoes
1 cup heavy cream, hot
Salt and freshly ground white pepper
6 ounces soft herbed cheese (recommended: Boursin)
4 ounces sour cream
BURRE FONDUE:
1 quart chicken stock
4 garlic cloves
1 teaspoon black pepper corns
3 thyme sprigs
2 pounds butter, diced and kept cold
Salt and freshly ground white pepper
1 pound lobster meat, diced
1/4 cup fresh chives, chopped

Steps:

  • Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves, then mash the potatoes, using a food mill, add the butter, cream hot and salt and white pepper. Fold the Boursin 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. Strain through chinois. To finish, gently poach the diced lobster in the burre fondue. Place the poached lobster on top of the boursin mashed potatoes. Sauce with some more burre fondue. Garnish with chives. If you are using fresh lobster, I suggest that you steam the lobster to make it easier to remove from the shell. Then heat and complete the cooking by warming it in the butter sauce. I also like to cook the claws longer than the tail. You don't want the tails to be over cooked and rubbery. This recipe is well worth the effort for cooking and cleaning the fresh lobster.

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