Lobster Mashed Potatoes

My German grandmother made the best mash potatoes. This creamy texture is taken to the next level with the addition of poached lobster meat.
Serves 6-8
Course Side
Skill Intermediate
Lobster Mashed Potatoes
Lobster Mashed Potatoes
Step 1
Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves, then mash the potatoes, using a food mill, add the butter, hot cream, salt, and white pepper. Fold the Boursin cheese and sour cream allowing it to melt into the potatoes and set aside in a warm place.
Step 2
Combine all ingredients, except the butter. Bring to a simmer and reduce by 2/3. Turn down the heat, and start adding the cold butter whisking constantly to emulsify. Adjust seasoning with salt and white pepper. Strain through chinois.
Step 3
To finish, gently poach the diced lobster in the buerre fondue. Place the poached lobster on top of the boursin mashed potatoes. Sauce with some more buerre fondue. Garnish with chives.