Lobster Mashed Potatoes - Best Lobster Mashed Potato Recipe (2024)

FAQs

What is lobster cream sauce made of? ›

This Creamy Lobster Butter Sauce is made simmered in lobster shells, and lobster meat for extra flavor, butter, cream, parmesan cheese and a few simple seasonings.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

The hands-down best way to cook lobster tails is on the grill. Cooked inside the shell, the meat stays tender and sweet (not fishy!) and takes on a slight smokiness.

The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. It can contain chicken broth, garlic, ginger, green onions, fermented black beans, and eggs, and is thickened with starch. Some recipes incorporate pork mince and soy sauce.

The Number One Sauce for Lobster: Garlic Butter Sauce

Garlic and lobster go very well together, as do garlic and butter.

The best potato masher is actually a ricer

If you want the most velvety, plush mashed potatoes, you're going to need a ricer. To understand why, it's important to know what makes potatoes gummy in the first place: overworking the starches in cooked potatoes.

Waxy potatoes hold their shape well after cooking so are great for boiling, roasting or slicing. Use them to cook casseroles, soups or potato salads. When to avoid: Waxy potatoes are not good for mashing because they hold their form and produce a chunky mash.

Yukon Gold potatoes are a favorite for mashing not only because they have a high starch content (hooray!), but also because of their naturally buttery flavor. They also don't absorb as much water as russet potatoes (aka Idaho potatoes), which can get a little mushy if overcooked or not properly drained.

Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy. There's no room for 2% or even whole milk in their mashed potatoes -- the thinness of plain milk just isn't creamy enough to cut it. And creaminess is key!

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

What not to do mashed potatoes? ›

White stuff=hemolymph. It is congealed blood of the lobster. Also completely safe to eat or add to sauces or soups.

None of them are really needed to make a full flavour cream sauce for any types of pasta. No need to build more suspense though. Truth is all you need is cream, freshly grated parmesan cheese and a pinch of salt. Some recipes include milk or flour.

Shrimp with lobster sauce

Compared to many other takeout options, it's relatively low in calories and high in protein, with 31 grams of protein and 279 calories in a 1-cup (185-gram) serving. It also contains 14.5 grams of fat ( 15 ).

This lobster butter sauce combines butter, lemon, and garlic to create a delicious concoction for dipping steamed or grilled (or however you prepare it) lobster.