Recipe Friday: Mastro's Lobster Mashed Potatoes

Written by Marilyn Hawkes Category: Recipes Issue: February 2019
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Valentine’s Day is next week and if you plan on cooking an intimate dinner for your sweetheart, we have an extravagant recipe for you: Mastro’s Lobster Mashed Potatoes.

“It’s not a difficult dish to make at home,” says Mastro’s City Hall City Hall executive chef Nick Foegal. If cooking a live lobster seems daunting, Foegal says you can go to your favorite seafood purveyor and buy frozen or already picked fresh lobster meat. And if lobster isn’t your favorite shellfish, you can substitute fresh crab.

Feel free to use your own recipe for mashed potatoes and add all the flavors that you and your beloved crave (Foegal says the restaurants' version has roasted and pureed elephant garlic!)  Happy Valentine’s Day!

Mastro’s Lobster Mashed Potatoes
16 oz. garlic mashed potatoes
One each 1 ¼ lb. live Maine lobster, fully cooked (or about 4 -5 oz. already cleaned lobster)
1 oz. heavy cream
3 oz. whole salted butter, softened
2 tsp. Old Bay seasoning
2 tbsp. charred scallions (we recommend taking scallions and putting them on the grill to char them, it really adds to the flavor.)
2 tsp. fresh chopped parsley

Preparation
Start with 16 oz. of garlic mashed potatoes, and keep hot until serving.
Remove the shell from the cooked lobster, reserving all the edible meat.
Chop up the lobster meat and add it to a medium sauté pan over medium-high heat.
Add 1 oz. heavy cream and 3 oz. whole salted butter.
Add 2 tsp. Old Bay seasoning, and bring the lobster to a low simmer, until the butter has melted and the seasoning has been incorporated completely. The mixture should hot and frothy, creamy and still emulsified.
Add 1 tbsp. of the charred scallions.
Place and mound the hot garlic mashed potatoes into a large bowl for serving.
Spoon the hot pieces of lobster meat and pour melted butter sauce over the top of the garlic mashed potatoes using all the lobster and all the butter sauce.
Garnish with the remaining 1 tbsp. charred scallions, sprinkle with chopped parsley and serve immediately.