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.
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.
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.
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.