Lobster Mashed Potatoes

My favorite part of dinner at the Wells Ross wedding was the Lobster Mashed Potatoes, well except the company of my darling husband! We were in New England and one of our friends was joking that lobsters are everywhere, but I still think it is a very decadent side. This would be a fun surprise for a holiday dinner.

2 pounds Yukon Gold potatoes,
2 lobster tails (or 10-16 oz lobster meat)
1 tsp salt
1 stick salted butter, separated
1/2 cup heavy cream
1/2 cup milk
salt and white pepper to taste
fresh Italian parsley chopped

Place the potatoes in a large saucepan with salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender -- test by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain potatoes.

While the potatoes cook, combine 1/3 of the butter, cream, and milk in a second saucepan and simmer over very low heat, stirring regularly, to reduce slightly -- keep warm. Also remove lobster meat from shells, remove vein, rinse, and cut into bite-sized pieces. Cut remaining butter into small to medium cubes and keep cold.
Mash or whip potatoes, slowly stirring in the warm milk mixture as needed. I like to use my Kitchen Aide Mixer for this. At the same time, warm lobster pieces in a pan with 1 TBS butter. Season potatoes to taste with salt and white pepper and then stir in warmed lobster pieces. Toss with cold butter cubes and parsley and serve immediately.