Lobster Mashed Potatoes

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• water
• salt
• 1 (2 pound) lobster
• 1 teaspoon salt
• 2 pounds russet potatoes, peeled and cut into 2-inch pieces
• 1/4 cup butter
• 1/2 cup cream, or more as needed
• 1/4 teaspoon paprika

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water with a pinch of the salt to a boil. Add the lobster headfirst, cover, and cook about 12 minutes until the shell is bright red and the thickest part of the tail reaches 145°F (63°C).

2. Lift out the lobster, let it cool, then remove the meat from the tail, claws and knuckles. Chop the meat into bite-size pieces and set aside.

3. Meanwhile, put the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer 12 to 15 minutes until a knife slides easily through the pieces.

4. Melt the butter in a small pan and warm the cream in another small pan. Keep both warm over low heat.

5. Drain the potatoes well and return them to the hot pot for 1 minute to steam dry. Mash until smooth, then gradually stir in the warm butter and enough warm cream to reach a creamy texture.

6. Fold the chopped lobster into the potatoes and heat through gently. Season with more salt to taste, spoon into bowls and dust with the paprika.