LOBSTER MASHED POTATOES
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes 6-8 side servings
FOR THE MASHED POTATOES
4-5 medium to large yukon potatoes, peeled and cut into large chunks
3 bay leaves
1 stick of unsalted butter
1 cup heavy cream, warm
Salt and white pepper to taste
6 ounces soft herbed cheese (e.g., Boursin)
4 ounces sour cream (optional)
FOR THE BUERRE FONDUE
1 quart chicken stock
4 garlic cloves
1 teaspoon black pepper corns
3 sprigs of thyme
2 pounds butter, diced and kept cold
Salt and white pepper to taste
1 pound lobster meat, diced
1/4 cup chopped fresh chives
COOK THE POTATOES
Boil the potatoes with the bay leaves until the potatoes are tender.
Drain the potatoes and discard the bay leaves
Mash the potatoes, adding the butter, cream, salt, and white pepper until incorporated.
Add the Boursin cheese and sour cream and stir until melted into the potatoes.
Keep warm until ready to finish the dish.
POACH THE LOBSTER
Combine all ingredients, except the butter.
Bring to a simmer and reduce until you have around 1/4 cup liquid.
Turn down the heat and start adding the cold butter, whisking constantly to emulsify.
Adjust seasoning with salt and white pepper. Strain through chinois.
Gently poach the diced lobster in the buerre fondue.
FINISH THE DISH
Place the poached lobster on top of the boursin mashed potatoes.
Sauce with some more buerre fondue.
Garnish with chives.
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