Creamy, smooth and rich, these lobster mashed potatoes are irresistibly delicious! Fluffy mashed potatoes, mixed with tender pieces of lobster meat, for such a special dish. And this tasty recipe is incredibly easy to make.
What Makes This Recipe So Good
- Lobster and mashed potatoes are seriously an amazing match you didn’t know you needed to try. Absolutely delicious, this dish is rich, creamy, smooth, and just keeps getting better and better, bite after bite!
- It’s such a special dish and can be served as your main meal or as a side. It’d be a great complement to red meat, such as prime rib or filet mignon. Perfect for any special occasions, dinner parties, the holidays or simply a fun weeknight dinner.
- While lobster mashed potatoes sounds a little fancy, it’s actually super easy to make! It doesn’t require a ton of ingredients, and it comes together in less than 45 minutes.
- To keep this recipe as easy and approachable as possible, I’m using pre-cooked lobster that you can get frozen at most grocery stores. It tastes delicious, and is very convenient. Depending on where you live, finding fresh lobster can be difficult or very expensive. With that said, you can absolutely use fresh lobster for these mashed potatoes if you’d like. You can cook lobster tails in boiling water until bright red, about 5 minutes. Or cook them in the Instant Pot, or even sous-vide.
- Speaking of pre-cooked frozen lobster, make sure it’s fully defrosted before moving on with this recipe. You can place the sealed lobster in the fridge overnight. Or add the lobster to a water resistant zip-top bag, and place it in cold water for about 20 minutes or until fully thawed. Make sure it’s cold water as defrosting any seafood or meat with warm or hot water is not safe.
- For the smoothest mashed potatoes, I always recommend using russet or Yukon gold varieties. They’re nice and starchy so they’ll give you the best texture.
- To get the creamiest mash, peel the potatoes completely before cooking. Add the cubed peeled potatoes to cold water before binging the water to a boil. They’ll cook more evenly that way. When adding potatoes to already boiling water, the outside can cook too quickly while the inside is underdone.
If You Love Seafood, Try These Recipes!
- Seafood Chili
- Instant Pot Paella
- Grilled Cod in Foil with Lemon Butter Sauce
- Easy Salmon Patties & Lemon Garlic Sauce
- Seafood Soup
For the Mashed Potatoes
- 3 pounds russet or Yukon gold potatoes washed, peeled, cut into 2-inch cubes
- salt more or less to taste
- freshly ground black pepper more or less to taste
- 3 cloves garlic whole, peeled
- 1 tablespoon butter sliced in 4
- ⅔ cup heavy cream
- ½ cup milk whole or 2%
For the Lobster
- 8 ounces pre-cooked lobster meat chopped into bite-sized pieces
- 1 tablespoon butter
- 1 clove garlic minced
- 2 teaspoons fresh lemon juice
Suggested Toppings (All Optional)
- 1 tablespoon butter melted, more or less to taste
- finely chopped fresh chives
- Large pot
- Potato masher or potato ricer
- Large bowl
- small sauce pan
- Medium skillet
- whisk or spatula
- Add cubed potatoes and whole garlic cloves to large pot, then fill pot with enough cold water to just cover potatoes. Sprinkle 1 large pinch salt, and bring water to boil on medium-high heat, then reduce heat to medium. Simmer potatoes and garlic for 15 minutes or until potatoes can easily be pierced with tines of fork.
- When potatoes are ready, pour contents of pot into colander. Drain well, removing as much water as possible. Return potatoes to pot or transfer potatoes to large bowl and use potato masher to mash potatoes to desired consistency.
- Add salt, freshly ground black pepper, and butter slices to mashed potatoes, and mix in with whisk or spatula.
- Add heavy cream and milk to small saucepan, and warm up on stove top over low heat until warm, stirring often, about 3 to 4 minutes.
- Pour warm heavy cream and milk mixture into pot or bowl mashed potatoes. Mix until liquid is fully incorporated.
- In medium skillet, melt butter over medium-high heat, then reduce heat to medium. Add garlic and cook until fragrant, about 1 minute. Add pre-cooked lobster and fresh lemon juice, and cook until just warmed through, stirring often, about 2 minutes.
- Add warm lobster to mashed potatoes, fold in with spatula. Adjust salt and black pepper if needed. Top with fresh chopped chives and melted butter, and serve warm.
- To mash potatoes, you can use a potato ricer, potato masher, or food mill.
- Lobster: If you buy frozen pre-cooked lobster, make sure it’s completely thawed first before making this recipe.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.