Lobster Mashed Potatoes w/ Triple Cream Brie Garlic-Dill butter

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Lobster Mashed Potatoes w/ Triple Cream Brie Garlic-Dill butter

Ingredients:

(Yield 4)

1 Lobster or 8-10 oz frozen uncooked lobster tails
¼ cup of milk
3 tbsp unsalted butter
4 oz of triple cream Brie (keep in fridge until use)
1lb russet potatoes
1 bunch of chives
1 bunch of dill
2 cloves of garlic
1 lemon
½ red or white onion diced

Boil the lobster in heavily salted water with a halved lemon and red/white onion for exactly 8 minutes. Once cooled remove meat. Or, if you are using tails, boil them in same seasoned water for 6 minutes, once cooled remove meat from shell. Once meat is cooled chop to desired size.

Wash potatoes but do not peel, cube and boil for 15-20 minutes or until fork tender. Drain water and return to pot and mash with a fork. Add the milk, a tbsp of butter, grated garlic cloves, and the zest of a ¼ lemon. Finely chop in the desired amount of chives and dill and season with salt and pepper. Remove brie from fridge, dice and fold in to warm mashed potatoes.

In a separate bowl add the remaining 2 tbsp of butter and melt. Add a tsp of chopped dill to this and season with a pinch of both salt and pepper. Spoon this over the mashed potatoes just as you serve it to your guests.

Credits: Chef Devan