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Duration:
30 minutes
Servings:
6-8
Level:
Advanced
Chef Rosendale’s German grandmother made the best mashed potatoes—but we’ve found a way to make them even better. This elevated version combines rich, creamy potatoes with tender poached lobster meat and a touch of herbed cheese, creating a luxurious twist on a classic comfort food. Decadent, flavorful, and irresistibly smooth—it doesn’t get any better than this.
Part 1:
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.
Step 2
Mash the potatoes using a food mill and add the butter, hot cream, salt and white pepper. Fold in the herbed cheese and sour cream, allowing it to melt into the potatoes. Set aside in a warm place.
Part 2:
Beurre Fondue
Step 1
In a medium stock pot, combine all ingredients except for the butter. Bring to a simmer and reduce by two-thirds. Turn down the heat and start adding the cold butter, whisking constantly to emulsify. Adjust seasoning with salt and white pepper as needed. Strain the sauce through a chinois.
Step 2
To finish, gently poach the diced lobster in the beurre fondue. Place the poached lobster on top of the Boursin mashed potatoes. Place more beurre fondue over top and garnish with chives.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
