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Lobster Potatoes

A big batch of potatoes that will serve eight can be lavishly
flavored with one small lobster. Just stirring chopped lobster
into mashed potatoes won't deliver the flavor, though. For potatoes
that are permeated with lobster, you need some lobster stock.

The stock is easy to make. The entire shell of the lobster --
claws, tail and body -- is simmered in water for 10 minutes,
producing a lobster-flavored broth. Simmering longer will turn
the broth bitter, so don't overdo it. To further concentrate the
flavor, remove the shells and boil the stock until reduced by half.
Just a half-cup of stock is needed for the recipe. Freeze the
leftover stock and use it later in seafood bisque.

Even more lobster flavor is added by sauteing the chopped lobster
meat in the butter that normally goes into mashed potatoes. The
combination of lobster pieces, lobster broth and lobster-flavored
butter gives the potatoes a deep lobster flavor.

Some chopped green onions and the diced lobster are added to the
potatoes after mashing, in order to avoid pulverizing the meat and
onion. The finished dish is a gorgeous pile of fluffy potatoes
studded with bits of pink and green.

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