By the Associated Press and Lobster Mashed Potatoes, one of the 10 mashed potato offerings in Sheila Lukins' new cookbook, 'Ten.'

Start to finish: 1 hour (30 minutes active)
Servings: 6 to 8

• Kosher salt


• 2 live lobsters (each 1 1/2 pounds), or 3 pounds lobster tails


• 2 1/2 pounds russet potatoes, peeled and quartered1 cup whole milk, or more if needed, warmed


• 6 tablespoons (3/4 stick) unsalted butter, or more if needed, at room temperature


• Ground black pepper, to taste


• Zest of 1 large lemon


• 2 tablespoons snipped fresh chives

1. If your lobsters are not cooked, bring a large pot of salted water to a boil. Holding the lobsters by the tail, plunge them head first into the boiling water (this will kill them instantly) and cover the pot.
2. Once the water returns to a boil, cook the lobsters until they are bright red and cooked through, 8 to 10 minutes.
3. Remove the lobsters from the pot and set aside for 4 to 5 minutes. Crack the lobsters and remove the meat from the tails and claws. Cut the meat into 1/2-inch pieces. Cover and set aside.
4. Place the potatoes in a large saucepan and add enough cold water to cover by about 1 inch. Salt the water and bring to a boil over high heat. Reduce the heat and simmer until tender, 20 to 25 minutes.
5. Drain the potatoes and return them to the pot. Shake the pan over low heat for 10 seconds to dry the potatoes.
6. Transfer the potatoes to a large bowl, then add the milk and butter. Using a ricer, potato masher or fork, mash the potatoes, adding extra milk and/or butter if desired.
7. Season the potatoes generously with salt and black pepper, then mix in the lemon zest. Gently fold in the lobster meat and the chives. Fluff with a fork, and serve immediately.
8. To reheat the potatoes, place them in a double boiler over simmering water. A microwave will toughen the lobster.