When steak is the main attraction, side dishes sometimes pale in comparison. The chefs at Mastro’s offer a remedy: luxurious lobster mashed potatoes. Bathed in butter and topped with sweet hunks of lobster, these decadent spuds will elevate your dinner to a new level.
Mastro’s City Hall executive chef Richard Rodriguez has a few tips for the home cook tackling this recipe. If you’re going to use fresh lobster, Rodriguez advises purchasing from a reputable seafood market or grocery store with live tanks where inventory turns over quickly.
When cooking, allow for about 10 minutes per pound, he says. “But what you’re really looking for is a bright red shell color across the whole lobster and white, opaque meat. Overcooking can lead to tough, chewy lobster meat.”
For an easier experience, purchase frozen lobster tails, Rodriguez says. “They are usually more convenient, require less preparation and are easier to eat compared to whole lobsters. The meat can be easily extracted after cooking and doesn’t require much cracking or exploring.”
Mastro’s Lobster Mashed Potatoes
Ingredients
Potatoes
2.5 lbs. Idaho (russet) potatoes, peeled and quartered
5 oz. heavy cream
4 oz. salted butter, softened
2 oz. roasted garlic, mashed into a paste
Salt
White pepper
Lobster and assembly:
Maine lobster meat, steamed, chilled and shelled (cut into 8-10 pieces)
4 oz. salted butter
Old Bay seasoning
Charred/sautéed scallions (optional)
Pinch of chopped fresh parsley
Instructions
- Prepare the potatoes:Boil or steam the potatoes until they are fork-tender. Drain well and return them to the pot over low heat for 1-2 minutes to dry out. This ensures a fluffier texture.
- Make the mash: Using a handheld mixer (or potato masher), combine the potatoes, heavy cream, 4 oz. butter and roasted garlic paste, plus salt and white pepper to taste. Whip or mash until completely smooth and creamy.
- Prepare the lobster: In a sauté pan, melt the remaining 4 oz. of butter over medium heat. Add the Old Bay seasoning, charred scallions and the lobster meat. Cook just until the lobster is warmed through (reaches 160°F) and bathed in the butter.
- Assemble: Scoop the mashed potatoes into a serving bowl. Top with the warm, buttery lobster chunks and drizzle the remaining lobster-butter mixture from the pan over the top. Garnish with more charred scallions and chopped parsley.
