Lobster Sauce For Mashed Potatoes Recipes

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LOBSTER MASHED POTATOES

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



Lobster Mashed Potatoes image

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

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

FILET MIGNON OVER LOBSTER BOURSIN MASHED POTATOES WITH A MERLOT REDUCTION

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 20



Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction image

Steps:

  • Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth (so you can remove all the vegetables and herbs), return the sauce to the pan and stir in the butter to finish the sauce.
  • For the potatoes:
  • Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.;
  • Preheat oven to 375 degrees F.
  • Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven).
  • While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.
  • Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!)
  • If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter.
  • Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.

3 tablespoons grapeseed oil
1 tablespoon (1 to 2 cloves) chopped fresh garlic
2 finely diced shallots, or 1 white onion finely diced
Any meat trimmings you may have from the beef (see beef ingredient below)
1/2 (750-ml) bottle Merlot wine
1/2 pint (1 cup) strong beef stock or demi-glace
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped rosemary leaves
1 stick (1/2 cup) unsalted butter
4 medium to large potatoes, peeled and cut into chunks
2 bay leaves
1 pound lobster meat
2 tablespoons grapeseed oil
1 tablespoon unsalted butter (to saute lobster) plus 1/2 cup butter (1 stick), for the potatoes
Salt and freshly ground white pepper
3 ounces soft herbed cheese (recommended: Boursin)
1/4 cup chopped fresh chives
6 (4-ounce) beef tenderloins (filet mignon)
Salt and freshly ground black pepper
1/8 cup grapeseed oil

LOBSTER-STUFFED POTATOES

Provided by Marc Murphy

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8



Lobster-Stuffed Potatoes image

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.

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

LOBSTER MASHED POTATOES RECIPE - (3.7/5)

Provided by á-4922

Number Of Ingredients 17



Lobster Mashed Potatoes Recipe - (3.7/5) image

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.

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

LOBSTER MASHED POTATOES

Categories     Potato     Shellfish     Side     Valentine's Day     Quick & Easy     Wedding     New Year's Eve     Seafood     Lobster     Winter     Engagement Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 5



Lobster Mashed Potatoes image

Steps:

  • Cook lobster 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 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. (Can be made 3 hours ahead. Cover and refrigerate. Before serving, rewarm over low heat, stirring often and thinning with more milk, if desired. Or transfer to microwave-safe bowl, cover with plastic, and rewarm in microwave until heated through, about 2 minutes.)

1 8-ounce frozen uncooked lobster tail, thawed
1/3 cup (or more) whole milk
2 teaspoons chopped fresh tarragon
1 pound russet potatoes, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) unsalted butter

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