RECIPE: Lobster Mashed Potatoes
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There are numerous ways to make that American favorite, mashed potatoes, even better. A topping of butter-sauteed lobster might be the most exciting preparation for a special occasion. It’s a perennial favorite at Ocean Prime, a fine steak and seafood restaurant with 12 locations from coast to coast. We obtained the recipe from Chef Brian Hinshaw of Ocean Prime (thanks)! and adjusted it as noted, starting with much more lobster topping. With our family of foodies, you can’t start a war over who didn’t get enough lobster! We also used Yukon Gold potatoes, which are renowned for their creamy, buttery flesh. Whatever potato you choose, plan on 1/2 pound of raw potatoes per adult. You’ll also need a stand or hand-held electric mixer, with a wire whip attachment. If you don’t have a whip attachment, see if you can buy a set to fit your mixer; they’re very useful attachments. Otherwise, use the regular beaters and then whip the potatoes to smoothness with a whisk. Or better yet, since Christmas is coming, ask Santa for a stand mixer with all the attachments. This recipe preparation actually makes whipped or pureéd potatoes. The difference: Mashed potatoes can be made with any texture, from lumpy to pureé. Whipping the potatoes adds air volume, and whipping them into smoothness is a pureé. Ingredients For A Crowd For 12 ounces of mashed potatoes, you’ll need: *Peppercorns are the fruit of a vine, Piper nigrum. White pepper is a conventional peppercorn with the black husk removed. While much of the piperine—the compound that gives pungency to the peppercorn—is in the husk, French chefs of yore chose to remove it to avoid black specks in pure white dishes like white sauces and puréed potatoes. Frankly, we like the specks and the extra flavor from the husk and use black peppercorns universally. Here are the different types of pepper, including pink peppercorns, green peppercorns and dozens of others, none of which is Piper nigrum. |
 [1] Lobster Mashed Potatoes: How can you resist? (photo © Ocean Prime).
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1. MAKE the lobster topping: Sauté the lobster meat in 2 tablespoons of paprika butter. Cover to keep warm and set aside (you can do this while the potatoes are cooking). 2. PEEL the potatoes; then cut them in half and slice them into 1/2 inch pieces (if using Idaho russets, you can just halve the potatoes). Place in pot and cover with cold water and a pinch of salt. 3. BRING the pot to a boil, then immediately turn it down to simmer. Never boil potatoes; they will become waterlogged. Cook until fork tender. 4. DRAIN the potatoes in a colander, then put them back in the hot pot for 3 minutes to steam (dry out). This allows the cream and butter to be absorbed into the flesh. While the potatoes are steaming… 5. HEAT the butter and cream in a small pan until the butter has melted. Add the potatoes to the mixing bowl and whip for 30 seconds; then add 3/4 of the butter mixture and continue to whip—slowly at first, then add the salt and pepper and increase the speed to whip more air (volume) into the potatoes. Use the remaining butter mixture only if needed. Taste and adjust seasonings as needed. 6. SERVE the mashed potatoes in a dish, topped with lobster meat and extra. Garnish with the chives and more paprika as desired. How many different types of potatoes are there? Thousands, worldwide; but check out the dozens of varieties you can find in the U.S. |
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