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Garlic Butter Lobster Bites with Saffron Mash

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This luxurious dish combines tender lobster bites sautéed in rich garlic butter with creamy saffron-infused mashed potatoes. Perfect for a special dinner or an indulgent treat, this recipe is as decadent as it is flavorful.

Ingredients

Scale

For the Lobster Bites:

  • 1 lb lobster tail meat, cut into bite-sized pieces
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • Lemon wedges (for serving)

For the Saffron Mash:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 teaspoon saffron threads
  • 1/4 cup hot water
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  • Prepare the Saffron Mash:
    • In a small bowl, steep the saffron threads in 1/4 cup hot water for 5 minutes. Set aside.
    • Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.
    • Mash the potatoes using a potato masher or ricer. Add the butter, heavy cream, and saffron water (including the threads). Mix until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
  • Prepare the Lobster Bites:
    • In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
    • Add the lobster bites and cook, stirring occasionally, until opaque and cooked through, about 4-5 minutes.
    • Stir in the lemon zest and parsley. Season with salt and pepper to taste.
  • Assemble and Serve:
    • Scoop a generous portion of saffron mash onto each plate.
    • Top with garlic butter lobster bites.
    • Garnish with lemon wedges for squeezing over the lobster.

Notes

  • For a richer flavor, you can use lobster tail meat that is already cooked, or cook fresh lobster before starting the recipe.
  • Serve with a light salad for a full meal.
  • This dish pairs wonderfully with a crisp white wine like Chardonnay or Sauvignon Blanc.

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