SB and I went, several years ago, to Charleston, South Carolina for a brief romantic junket. Mmmmm ... Charleston is one beauty of a city ... a walker's paradise, a historian's treasure trove, and a foodie's fix. We ate really well, walked it off on the oceanside promenade, and got our fill of Colonial and Civil War history. One of the jewels that we brought back was a recipe for Lobster Mashed Potatoes ... a buttery mash of Yukon Golds with big chunks of steamed lobster and flecks of green herbs that is wonderful alongside a steak .
Fast forward, if you will, to this past weekend. SB and I had old friends visiting and thought a good old-fashioned Lobster Boil would be a fun ending to a Saturday of antique fairs and flea markets. We stocked a cooler with good (and not so good ...) beers, some cold white wine, left a batch of three bean salad marinating in the fridge, bought fresh corn from 'the guy down at the Depot', and hit the Lobster Pound that has just opened up the road. My goodness, what a great big old messy time we had! I broke tradition and slapped pads of paper towels on the dining room table ( how gauche!) and a big bowl in the middle to accept the remains of lobster claws and tails, spent corn cobs, and wet towels (double gauche!). We ate to our hearts' delight, topped it off with Cherry Garcia ice cream. Then ... more beer and wine, not that we're total lushes ( OH NO!), and went on to chatter and Red Sox baseball. Talk about a perfect weekend!
Enter, Monday ... well, THAT was fun, but now, I'm looking for something a bit more 'refined'. Oh, gee! That recipe for Lobster Mashed Potatoes came up in conversation. J&N left us with a nice bottle of red wine. I have two little tenderloin steaks in the fridge and an urge to have more lobster, so ...
For your enjoyment:
Ingredients:
1 lb Yukon Gold potatoes, peeled and boiled
4 tbsp. butter
2 tsp. fresh tarragon, finely chopped
1 tbsp. fresh parsley, finely chopped
Enough milk to make the potatoes the preferred consistency
1½ lb. boiled lobster, tail and claws removed and coarsely chopped
Mash the potatotes and add the herbs, butter, and milk. Fold in the lobster chunks and serve immediately.
Note: Tarragon is a really strong herb. If you have not had it before or if you prefer just a hint, go easy on the tarragon measure in this recipe. You can always add more, but you can't take it out - wisdom from my mother.
Fast forward, if you will, to this past weekend. SB and I had old friends visiting and thought a good old-fashioned Lobster Boil would be a fun ending to a Saturday of antique fairs and flea markets. We stocked a cooler with good (and not so good ...) beers, some cold white wine, left a batch of three bean salad marinating in the fridge, bought fresh corn from 'the guy down at the Depot', and hit the Lobster Pound that has just opened up the road. My goodness, what a great big old messy time we had! I broke tradition and slapped pads of paper towels on the dining room table ( how gauche!) and a big bowl in the middle to accept the remains of lobster claws and tails, spent corn cobs, and wet towels (double gauche!). We ate to our hearts' delight, topped it off with Cherry Garcia ice cream. Then ... more beer and wine, not that we're total lushes ( OH NO!), and went on to chatter and Red Sox baseball. Talk about a perfect weekend!
Enter, Monday ... well, THAT was fun, but now, I'm looking for something a bit more 'refined'. Oh, gee! That recipe for Lobster Mashed Potatoes came up in conversation. J&N left us with a nice bottle of red wine. I have two little tenderloin steaks in the fridge and an urge to have more lobster, so ...
For your enjoyment:
Lobster Mashed Potatoes
Ingredients:
1 lb Yukon Gold potatoes, peeled and boiled
4 tbsp. butter
2 tsp. fresh tarragon, finely chopped
1 tbsp. fresh parsley, finely chopped
Enough milk to make the potatoes the preferred consistency
1½ lb. boiled lobster, tail and claws removed and coarsely chopped
Mash the potatotes and add the herbs, butter, and milk. Fold in the lobster chunks and serve immediately.
Note: Tarragon is a really strong herb. If you have not had it before or if you prefer just a hint, go easy on the tarragon measure in this recipe. You can always add more, but you can't take it out - wisdom from my mother.
love lobster but have never cooked it... maybe I need to branch out a little...
ReplyDeleteWhat a fantastic spread!
ReplyDeleteI imagine that these potatoes were out of this world, pure luxury :-}
I'm following you now.
Welcome Brownieville Girl! Thanks for stopping in! I hope you see things that you like while you're browsing the Garden!
ReplyDeleteOh, my. Lobster. Potatoes. Herbs. Butter. Now I'm hungry! I love lobsters, and I wish they were cheaper here... Thanks for posting this.
ReplyDelete