Lobster Potato Casserole

Heat the oven to 200 degrees Fahrenheit (95 degrees Celsius) for preheating purposes.

To cook the lobster, combine water and a pinch of salt in a large cooking vessel; bring to a rolling boil. Submerge the lobster into the boiling water, cover the pot, and return it to a boil. Lower the heat to a moderate level and cook at a gentle simmer until the lobster turns a vibrant red color, approximately 10 minutes. Remove the lobster from the water and set it aside to cool down.

Once cooled enough to handle, clean the lobster and extract the tail meat, reserving the intact shell. Crack the claws and remove the meat. Chop the tail meat roughly and reserve it with the intact claw meat in a covered container; keep it warm in the preheated oven.

To prepare the potatoes, add them to a large cooking pot and cover with water by about an inch. Add a pinch of salt; bring to a boil. Place the intact lobster tail shell over the potatoes, then lower the heat to a moderate level, cover it, and cook at a gentle simmer until the potatoes are easily pierced with a fork, around 20 to 30 minutes.

Remove the lobster shell and discard it. Drain the water from the saucepan. Lower the heat to a low level. Gently shake the pan over low heat to dry the potatoes. Mash butter into the potatoes until no lumps remain. Add cream until you achieve your desired consistency.

Fold in the warm lobster meat into the potatoes. Sprinkle with paprika to serve.