I’m not sure when lobster mashed potatoes started becoming a thing. If I were to make a somewhat educated guess, I’d say Jasper White had his hand in things. But, like many great ideas that get handed off and explored, the end result becomes diluted. I love the idea of sweet, tender lobster. And I certainly enjoy decadent, buttery mashed potatoes. And I am usually the guy wanting the lobster mashed potatoes. The problem is when they are combined, the sum is less than the individual parts. The lobster overcooks. Its juices dilute the flavor of the potatoes and make them grainy. And the lobster-to-potato ratio is not easily controllable. Instead of combining them, we separated them. And only at the table did I bring them back together. Our all-butter potatoes shined. The lobster was juicy, sweet, and firm. The two were great together when we treated them as individuals. Ideas in Food: Great Recipes and Why They Work. Maximum Flavor: Recipes That Will Change the Way You Cook.
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