Ingredients with Measurements:
- 2 lobsters, cooked and meat removed
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large potatoes, peeled and diced
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling lobsters
- Large skillet
- Potato masher or electric mixer
Step-by-step instructions:
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and minced garlic and cook until softened.
- Add chicken broth, heavy cream, tomato paste, paprika, salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes.
- Add the lobster meat to the skillet and cook for another 5 minutes until heated through.
- Meanwhile, in a large pot, boil the diced potatoes until tender. Drain and return to the pot.
- Add milk, butter, salt, and pepper to the pot with the potatoes. Mash with a potato masher or electric mixer until smooth.
- Serve the lobster sauce over the mashed potatoes.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- Skillet: medium heat
- Potatoes: boiling
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 38g
- Protein: 23g
Substitutions for ingredients:
- Lobster can be substituted with shrimp or crab meat.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add chopped fresh herbs such as parsley or chives to the lobster sauce for extra flavor.
- Add grated Parmesan cheese to the mashed potatoes for a cheesy twist.
- Serve the lobster sauce over rice or pasta instead of mashed potatoes.
Tips and tricks:
- Be sure to remove all the lobster meat from the shells before adding to the skillet.
- Use a potato ricer for extra smooth mashed potatoes.
- Add a splash of white wine to the skillet for a more complex flavor.
Storage instructions:
- Store any leftover lobster sauce and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lobster sauce in a skillet over medium heat until heated through.
- Reheat the mashed potatoes in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the lobster sauce in a shallow bowl over a bed of mashed potatoes.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs such as parsley or chives
- Paprika
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Steamed broccoli or green beans
- Roasted carrots or Brussels sprouts
- Caesar salad or mixed greens salad
Troubleshooting advice:
- If the lobster sauce is too thick, add more chicken broth or heavy cream to thin it out.
- If the mashed potatoes are too dry, add more milk or butter to make them creamier.
Food safety advice:
- Be sure to cook the lobsters thoroughly before removing the meat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Lobster sauce is a classic French dish that originated in the coastal regions of France.
Flavor profiles:
- The lobster sauce is rich and creamy with a hint of tomato and paprika.
- The mashed potatoes are creamy and buttery.
Serving suggestions:
- Serve this dish for a special occasion or romantic dinner.
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