Rich, buttery lobster mashed potatoes made with lobster tails, Idaho potatoes, heavy cream, and a touch of spices to create a decadent side dish.
I was intimidated by lobster for years—it’s delicate and expensive—so it took me a while to feel confident cooking it. Once I started, though, I discovered how easily lobster elevates familiar dishes. These lobster mashed potatoes turn an ordinary side into something special.
Mashed potatoes are already comforting, but adding lobster introduces a rich, buttery flavor that lifts the whole dish. A hint of tarragon and some fresh chives finish it beautifully, making this recipe ideal for holidays and dinner parties.
Tips
- Don’t overcook the lobster. Once the shell turns bright red and the meat is opaque, remove it from the boiling water to avoid rubbery texture.
- For an extra layer of flavor, drizzle truffle oil over the finished potatoes instead of additional butter.
- If you don’t have tarragon, omit it rather than substituting a herb or spice that might clash with the lobster’s delicate taste.
More Side Dish Recipes to Try
Dinner Rolls
Whole Roasted Cauliflower
Arugula Pear Salad
Pineapple Casserole
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Lobster Mashed Potatoes
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Author: John
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings
What You’ll Need
- ½ pound lobster, in shells (we used lobster tails)
- 2 pounds Idaho potatoes, washed, peeled, and diced into 1-inch cubes
- ¼ cup unsalted butter
- ⅓ cup heavy cream
- ¼ tsp. tarragon
- Salt and pepper, to taste
- Additional melted butter and chives for garnish
How to Make It
- Bring a large pot of salted water to a boil. Place the lobster tails in the water and boil 4–5 minutes, until the shells are bright red and the meat is fully cooked. Remove the tails and let them cool until you can handle them.
- Remove the meat from the tails, chop into bite-sized pieces, and set aside.
- In a separate large pot, bring salted water to a boil. Add the diced potatoes and the empty lobster shells or tails. Boil the potatoes about 15 minutes, until fork-tender. Drain and discard the shells.
- Return the potatoes to the pot. Add butter, heavy cream, tarragon, salt, and pepper. Mash to your preferred consistency, adding more butter or cream if needed. Gently fold in the chopped lobster meat.
- Transfer to a serving dish, drizzle with melted butter, and garnish with fresh chives. Serve hot.
Suggested Equipment
- Large soup pot or stockpot
Notes
Calorie information is an approximation based on the recipe ingredients and a ½-cup serving size. Actual values will vary.
Nutrition
Serving: 0.5 cup
Calories: 196 kcal
Carbohydrates: 21 g
Protein: 7 g
Fat: 10 g