Lobster Mashed Potatoes

  • 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 TCJ Garden veegie Seasoning

  • 1 T TCJ Cajun seasoning

  • 1 tsp chili powder

  • 1 tsp fresh chives, minced

  • 1 cooked lobster tail, meat removed from shell and roughly chopped

  1. 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.

  2. 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.

  3. 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.

  4. 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

44 views0 comments

Recent Posts

See All

4 tablespoons of extra virgin olive oil 1 pound of chicken (cut into bite sized pieces) 1/2 teaspoon of kosher salt freshly ground black pepper to taste 14 oz smoked sausage (sliced on the diagonal) 4

1/2 pound Maine Lobster (live) 4 tablespoons + 1 teaspoon butter melted 1 tablespoon tarragon chopped + more for garnish 1/2 lemon juiced pinch salt 2 top split hot dog bun In a large pot fitted with