04/29/2026
This recipe is one of Chef Lisa Dahls' most famous. It was featured on the Travel Channel’s Food Paradise and Travel and Leisure's Instagram account, as well as being one of the most popular items at Mariposa. Allow us to take you through Chef Lisa's process:
🍋 Lemon Mashed Potatoes
- 2 large Yukon gold potatoes, or 1½ pounds
- Kosher salt
- 1 cup cream
- 2 tablespoons butter
- 2 tablespoons lemon zest
- Freshly ground black pepper
🦞 Lobster Scampi
- 1 tablespoon or more extra virgin olive oil
- 6 ounces fresh lobster meat
- 1 large garlic clove, finely minced
- 3 tablespoons white wine
- ½ lemon, cut in quarters
- 1 tablespoon butter
- Sea salt
- 1 to 2 pinches of chile flakes
🥣 Prepare Mashed Potatoes
Cut potatoes into quarters and place them in a saucepan. Cover with cold water so potatoes have ½ inch of water above them. Bring to a vigorous boil. Add 2 tablespoons salt to the water. Lower temperature to a slow boil, so the potatoes don’t break open.
In the meantime, pour cream into a small saucepan and add butter. Heat to a simmer, being careful not to boil, just until warm enough to melt the butter and heat the cream.
When potatoes are fork-tender, drain and immediately return them to the saucepan. Whisk cream mixture into potatoes. Beat them until the consistency is airy and full. Add lemon zest while whisking. Check for salt and pepper to taste. Cover and keep warm until ready to serve.
🦞 Prepare Lobster Scampi
Heat a medium sauté pan. When the pan is hot, pour in olive oil, enough to lightly coat the bottom of the pan. When the oil is hot but not smoking, add lobster meat. Lightly stir with tongs and add minced garlic.
Reduce heat slightly to avoid burning the garlic. As the meat is changing from translucent to white, douse with wine. Squeeze the juice from lemons into the pan. Add butter, parsley, a pinch of salt and a pinch or two of chile flakes. Turn off the heat and check the seasoning; add more salt or pepper if necessary. Pour the sauce directly over the lemon-zested mashed potatoes.
Final step: Enjoy ❤️ (and don't forget to follow Chef Lisa )
