Lobster Cocktail with Roasted Garlic Mashed Idaho Potatoes


4 medium garlic cloves
2 tbs plus 2 tsp extra virgin olive oil
1 and 1/2 lb live lobster
1 and 1/4 lb Idaho potatoes, peeled and cut into 1/2 inch cubes
kosher salt and black pepper to taste
6 tbs unsalted butter
1/4 cup heavy cream
2 tbs fresh orange juice
2 tbs fresh lemon juice
2 tsp fresh lime juice
1 tsp fresh tarragon, coarsely chopped
1 tsp fresh chives, plus 8 whole chives for garnish
1 tsp fresh cilantro, minced
This recipe was developed by Gale Gand and Rick Tramonto co-owners and chef’s of TRU in Chicago IL. It contains luscious lobster atop garlic mashed potatoes.

  • Preheat oven to 375 degrees.
  • Crimp the edges of a 6-inch square of foil to form a loose pouch.
  • Place the garlic in the pouch and drizzle with 3 tsp of the olive oil and bake for about 30 minutes until softened. Let cool for 10 minutes then peel the cloves.
  • Meanwhile, bring a large saucepan of salted water to a boil and plunge the lobster in head first, cover and cook for 5 minutes.
  • Transfer the lobster to a boil of cold water and let stand for 2 minutes to stop the cooking.
  • Shell the lobster and discard the vein that runs down the tail.
  • Cut the tail and claw mean into 3/4 inch chunks and put in a bowl.
  • Put the potatoes in a saucepan add water to cover along with a pinch of salt.
  • Bring to a boil, then lower the heat and simmer until fork tender, about 20 minutes.
  • Drain, then pass the potatoes and roasted garlic through and food mill or potato masher.
  • Beat in the butter, heavy cream, then season with salt and pepper to taste. Keep warm.
  • In a medium non reactive skillet, bring the orange, lemon, lime juices, tarragon, minced chives and the remaining 2 tbs of oil to a boil over high heat.
  • Add the lobster and stir until warmed through, about 2 minutes.
  • Season with salt and pepper, then stir in the cilantro.
  • To serve, divide the mashed potatoes among 4 parfait or stemmed glasses.
  • Spoon one quarter of the lobster meat and citrus sauce into each glass and garnish each  with 2 whole chives.
Recipe and photo courtsey of the Idaho Potato Commission




20 min


20 min


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