Looking for an Asian twist to your capeside favorite? Try this wasabi lobster mash recipe invented by Lou Diamond Phillips. Used with permission by the Food Network.
- 3 Lobster tails, fresh or frozen and thawed
- 4 pound russet potatoes, peeled and cut into 2-inch pieces
- 1/2 cup whole milk, plus more if needed
- 4 tablespoon unsalted butter
- 1 tablespoon clam juice
- 1 tablespoon soy sauce
- 3 teaspoon wasabi paste
- 2 teaspoon chopped fresh tarragon
- Fresh ground black pepper
- Bring a large pot of salted water to a boil. Add the lobster tails and simmer until cooked through, about 8 minutes.
- Remove the tails from the water and let cool.
- Remove the meat from the shell, discard the shell and chop the meat into bite-size pieces.
- Bring the water back up to a boil and add the potatoes.
- Boil the potatoes until very tender, about 30 minutes.
- Drain the potatoes and put them back into the pot.
- Add the milk, butter, clam juice, soy sauce and wasabi paste. Mash the potatoes and blend in all the ingredients. Stir in more milk if the potatoes are too dry.
- Gently stir in the tarragon and lobster meat. Season with salt and pepper. Serve warm.