These are so good!
For two servings the following is needed:
½ pound of Russet Potatoes, peeled and cut into ½ inch cubes
½ teaspoon kosher salt
2 cups cold water
Less than ¼ cup of cream (call it about 1/6 of a cup)
1-1/2 Tablespoons unsalted butter
Chunks of cooked lobster meat
Chives – if you like them
Salt and freshly ground pepper to taste
To cook the lobster, just take the tails out of the shells, removing any vein. I like to then brine them for 15 minutes.
To get the tails out and keep the shells whole, use a scissors and cut the membrane along the shell on each side. Then it becomes pretty easy to get the meat out. Here's some pictures showing the process.
Skewer the tails to keep them from curling when then cook.
Place the skewered tails on a rack on a rimmed baking sheet. Then, brush the lobster with butter. Put a couple of tablespoons of water into the pan and place the pan into a 450 oven for about 3 or 4 minutes. Lobster should be white, do not overcook or it will be tough.
Place the potatoes in a sauce pan, add salt and cold water. Cover the pot and place over high heat. Bring to boil, then simmer until the potatoes are tender, about 20 minutes.
Drain the liquid, reserving it, leaving the potatoes in the pan.
Place pan back on heat for 1 to 2 minutes to remove excess moisture. Want the potatoes to be somewhat dry.
Pass the potatoes through a ricer into a clean mixing bowl.
Place the cream and the butter into a small sauce pan. Place over medium heat until the butter is melted, add the chunks of lobster and simmer until the cream is warm.
Fold this hot liquid into the potatoes. Add, by drops, the reserved liquid to the potatoes if the potatoes appear to be too dry.