Lobster Mashed Potatoes

Lobster Mashed Potatoes

1 cooked lobster, about 1 pound
6 medium potatoes, about 1-1/2 pounds
6 tablespoons butter
1 cup chopped green onion, white and green parts
Salt, pepper
½ cup cream, heated

Either buy a cooked lobster at a supermarket that offers
cooking at no charge or boil the lobster in water to cover
for 10 minutes. Cool. Peel potatoes and cut in quarters lengthwise.
Place in a pan, cover with water and bring to a boil.
Reduce heat to medium, partially cover and simmer for 20 minutes,
or until soft. When done, remove from heat but do not drain.

Meanwhile, with kitchen scissors, remove meat from
claws and tail of lobster.
Place entire lobster shell in a 3-quart saucepan.
Add 3 cups of cold water and bring to a boil.
Cover and simmer 10 minutes.

Drain broth in a sieve set over a bowl. Discard shells.
Return broth to pan. Boil until liquid is reduced by half.
Measure out ½ cup. Freeze remaining broth to use later.

Dice lobster meat very fine. In lobster pan (do not wash),
melt butter over medium heat. Add lobster and green onions.
Sauté for 3 minutes to flavor the butter. Set aside.

Drain potatoes and return to pan.
Shake over medium heat to evaporate any remaining water.
Remove from heat. Add the ½ cup lobster broth, salt and pepper.
Mash by hand with a potato masher until fairly smooth.
Add enough of the cream to produce a fluffy texture,
mashing until smooth. Taste potatoes and add more salt and pepper
if necessary. Add the butter, lobster and onions; mix thoroughly.