Lobster Mashed Idaho Potatoes
Source: Recipe courtesy of Mastro's Restaurants, Los Angeles, CA
Mastro’s passion for perfection is reflected in this Idaho® Potato and Maine Lobster side, combining the best of two states to create flavors worthy of pairing with the finest steaks and chops.
Ingredients
2.5 pounds peeled and quartered Idaho® potatoes
5 ounces heavy cream
4 ounces salted butter
1 teaspoon iodized salt
2 ounces roasted garlic
2 pinches white pepper
1 each pound Maine Lobster, steamed, chilled, shelled, and tail cut in 8 pieces
4 ounces salted butter
1 teaspoon Old Bay® seasoning
1 tablespoon charred scallions, 1/4-inch cut
Steps
- Boil or steam potatoes until they are fork tender.
- In a Kitchen Aid mixer with the whisk attachment add potatoes, cream, butter, salt and pepper, and roasted garlic and whip on low speed for two minutes then on high speed for three minutes until smooth.
- In a sauté pan over medium heat add steamed and deshelled lobster, butter, old bay seasoning, and charred scallions. Cook until the butter is boiling and the lobster reaches 160 degrees.
- Place mashed potatoes in a serving dish, place lobster on top of the potatoes, and pour the butter mixture over the lobster and potatoes.