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Riced Potatoes with Roasted corn Lobster

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  • Srv: 4
  • Cal: 361
  • By: Hendrika Isensee Capers Fine Dining Chelan, Washington
Riced Potatoes with Roasted corn Lobster


  • 2 large Washington Russet potatoes, about 1 ½ pound
  • 1 cup fresh or thawed frozen corn kernels
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 cup diced cooked lobster
  • Salt and pepper to taste


  1. Scrub potatoes under cold running water. Peel and cut into quarters. In a medium saucepan over medium-high heat, cook potatoes in water to cover until tender, about 15 to 20 minutes. Drain.

  2. Meanwhile, in a skillet over medium heat cook corn until it begins to brown. Do not overcook. Set aside.

  3. In a small saucepan over medium heat, heat cream and butter until butter melts. Do not boil. Add the corn and lobster and keep warm.

  4. Into large bowl, rice the potatoes with a potato ricer, using the large hole screen. Gently stir in the lobster mixture just until combined. Do not mash. Season to taste with salt and pepper.

    Serve immediately.

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