Fillet of sea bass with lobster mash

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

I can’t quite remember how lobster mash came about, but we certainly use it a lot in the restaurants - we even make a mash with crayfish and shrimps too. This is a good way to use lobsters that have died on you, or lobster meat left from a feast when people have been too lazy to tackle the claws.


  • 1 small lobster, about 300-400 g or smaller
  • 250 g small waxy potatoes, su


  1. Cook the lobster as described and remove all the meat, reserving the shells. Chop the meat into smallish pieces and set aside.
  2. To make the sauce: in a large heavy-based saucepan, fry the lobster shells, shallots and garlic in the oil over a medium heat for about 6-7 minutes, until they begin to colour lightly. Add the butter