Lobster Mashed Potatoes

What you'll need:

For the potatoes

• 1.5 lbs yukon gold potatoes, peeled and cut into chunks.

• 1 spoonful of the Better than bouillon seasoned vegetable base or roasted chicken base

• 1 sprig fresh thyme

• 3 garlic cloves, smashed

• 1 cup heavy cream

• 1/2 stick of salted butter

• 1/4 creme fraiche

• salt & pepper to taste

• garlic powder, to taste

For the Lobster

• about 1 1/3 cups of cooked lobster meat ( claw, knuckle and leg)

• 3 1/2 salted butter tbsp butter

• kosher salt & pepper

• 2 smashed garlic cloves

• small squeeze of lemon juice

Other

• Chives, for garnish

Directions:

1. Add the potatoes to a large pot and cover with cold water. Season generously with salt and add the Better Than Bouillon. Bring to a boil and cook until fork tender, about 15 to 20 minutes and drain well.

2. While the potatoes are cooking, add the heavy cream to a small saucepan along with the smashed garlic and thyme. Simmer gently on low for about 15 minutes to allow the flavors to infuse. Strain and set aside.

3. Once the potatoes are drained, pass them through a potato ricer into a large bowl. For extra smooth potatoes, press them through a fine mesh sieve. If you prefer a more rustic texture, use a potato masher instead.

4. Add the butter and crème fraîche to the warm potatoes. Slowly pour in the infused cream, add a little at a time until you reach your desired consistency. You most likely won't use all of it. Season with salt, black pepper, and a pinch of garlic powder to taste.

5. In a skillet over medium heat, melt the butter. Add the smashed garlic and cook until fragrant, about 1 minute. Add the lobster meat and season lightly with salt, pepper, and a squeeze of lemon juice. Cook just until warmed through, about 3 to 4 minutes.

6. Gently fold the smaller pieces of lobster into the mashed potatoes. Spoon into a serving bowl and top with the larger pieces of lobster. Finish with fresh chives and serve immediately.