Creamy Goat Cheese & Lobster Mashed Potatoes
Ingredients
Baked Lobster Tails
- 2 medium lobster tails
- 1 Tablespoon of butter, melted
- Pinch of [aflink u="http://amzn.to/1PNT2e0"]salt[/aflink]
Creamy Goat Cheese & Lobster Mashed Potatoes
- 4 large Russet potatoes, peeled and quartered
- 4oz garlic and herb goat cheese
- 1/2 cup milk (you can sub in non-dairy milk if you wish!)
- salt, to taste
- 4 Tablespoons butter
- 4oz pastured heavy cream
- 2 teaspoons [aflink u="http://amzn.to/1NJHh0S"]Old Bay seasoning[/aflink]
- 1/2 teaspoon [aflink u="http://amzn.to/1NJHjpf"]chili powder[/aflink]
- Chives, to top
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and set aside.
- Rinse the lobster thoroughly under cold water. Using kitchen scissors, carefully cut the shell down the center--from the top to the tail. Using your finger, carefully reach in and separate the lobster meat from the shell. Note, the shell might be a little sharp, so be cautious.
- Once you separate the meat from the shell, remove it by pulling it through the center cut you made with your scissors. If you notice any brown or grey veiny areas, remove them from the lobster meat.
- Lay the lobster meat on top of the shell, and brush with melted butter. Season each lobster tail with a pinch of sea salt. Put the lobster tails on the foil lined baking sheet. Bake in the oven for 15 minutes. The lobster is done when the meat is turned white, or when the internal temperature is 140 degrees.
- Remove the cooked lobster tails from the oven and set aside.
- Add the peeled and quartered potatoes to a pot of hot water. The water should be covered the potatoes by at least and inch or two. Liberally salt the hot water. Allow this pot to come to boil over high heat. Once at a boil put a lid on your pot and turn the heat down to a simmer. Let the potatoes cook for 20 minutes, or until they are fork tender and soft.
- Drain the water out of the potatoes. Put the potatoes back into the pot and use an immersion blender to make them creamy. Once they are a good consistency, add in the goat cheese and use the immersion blender again to blend completely. Add the milk a 1/4 cup at a time and use the immersion blender once again to incorporate the milk. Taste the mixture and add the appropriate amount of salt for your palate. Blend again.
- In a separate pan, heat up the butter and the heavy cream over medium heat. Whisk together and add in the Old Bay seasoning and the chili powder.
- Roughly chop up the cooked lobster tail meat, and add it to the pan with your cream sauce. Toss together.
- Put your mashed potatoes into a serving dish and top with the lobster cream sauce mixture. Garnish with chives and serve!
