Lobster Mashed Potatoes

Lobster Mashed Potatoes

mauigirl 241

"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."
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1 h servings 503 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 5336 mg
  • 213%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 200 degrees F (95 degrees C).
  2. Combine the water with 2 tablespoons salt in a large pot; bring to a boil
  3. 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.
  4. Remove the lobster from the water and set aside to cool.
  5. When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
  6. Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
  7. Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
  8. Add potatoes to the boiling water; top with intact lobster tail shell.
  9. 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.
  10. Remove lobster shell and discard.
  11. Drain the water from the saucepan.
  12. Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
  13. Add the butter to the potatoes and mash until no lumps remain.
  14. Add cream until you get your preferred consistency
  15. Fold in reserved chopped lobster meat.
  16. Sprinkle with paprika to serve.



Excellent side dish. One question, why did I preheat my oven to 200*?

Fantastic recipe!!!

The preheated oven should be used during step 6...keeping the lobster meat warm until you are ready to fold it into the potatoes.

This isn't so much of a review than it is a thank you to Mauigirl for giving me a new way to make potatoes! I couldn't follow the lobster part of the recipe because I used frozen chopped lobster...