Lobster Mashed Potatoes

creamy mashed potatoes with lobster

Serves 6-8


Lobster stock – 3 qt (Recipe below)

Lobster cream – 1 qt (Recipe below)

Lobster roe – 1 Tbsp

Lobster meat (of 1 lobster)


Lobster Stock:

2 Lobster Bodies, cleaned

1 small Onion, quartered

1 carrot, quartered

½ c Tomato Paste

2 cloves Garlic

1 tsp Black Peppercorns, whole

½ btl White Wine

3 qts Water

1 Bay Leaves

Rinse lobster bodies to remove impurities.

In a stock pot, add all components. Boil for 45 minutes; strain and cool.

Lobster Cream:

3 qt lobster stock

½ qt cream

½ lb butter

1 Tbsp garlic puree

1 Tbsp tomato paste

1 Tbsp shiro dashi

1 small Onion

In a pot, take the previously prepared lobster stock, and reduce by half. Add heavy cream, butter, garlic, tomato paste, shiro dashi, and onion. Reduce by half again. Purée.


5 Yukon Gold Potatoes

Steam or boil potatoes until tender, pass through food mill.

In a pot over medium heat, add potatoes and cook until glossy. Add lobster cream, and lobster roe. Season with salt. Finish with lobster meat.

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