Description
A luxurious and flavorful seafood dish featuring tender garlic butter lobster bites served atop creamy saffron-infused mashed potatoes. Perfect for an elegant dinner, this recipe combines aromatic herbs and spices with rich butter and delicate lobster meat for a memorable meal.
Ingredients
Scale
For the lobster bites:
- 1 pound lobster tail meat, chopped into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
For the saffron mashed potatoes:
- 2 pounds Yukon gold potatoes, peeled and cubed
- 1/2 cup whole milk or cream
- 3 tablespoons unsalted butter
- Pinch of saffron threads
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Make the saffron mash: Place potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes. While the potatoes cook, warm the milk or cream in a small saucepan over low heat. Add saffron threads and let steep for 5–10 minutes to infuse.
- Mash the potatoes: Drain the potatoes and mash them until smooth. Stir in the saffron-infused milk, butter, salt, and white pepper. Adjust seasoning to taste. Cover to keep warm.
- Prepare the lobster bites: In a large skillet over medium heat, melt butter with olive oil. Add garlic and cook for 30 seconds until fragrant. Add lobster pieces and season with salt, pepper, and red pepper flakes if using. Sauté for 3–4 minutes, or until lobster is opaque and just cooked through.
- Finish the lobster bites: Stir in lemon juice and zest. Sprinkle with chopped parsley and remove from heat.
- To serve: Spoon saffron mashed potatoes onto plates or into bowls. Top with warm garlic butter lobster bites and drizzle any remaining butter sauce over the top. Garnish with extra parsley or lemon wedges if desired.
Notes
- You can use shrimp or scallops as a substitute if lobster isn’t available.
- For an even richer mash, use half-and-half or add a spoonful of crème fraîche.
