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1
Preheat an oven to 200 degrees F (95 degrees C).
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2
Combine the water with 2 tablespoons salt in a large pot; bring to a boil
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3
Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
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4
Remove the lobster from the water and set aside to cool.
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5
When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
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6
Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
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7
Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
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8
Add potatoes to the boiling water; top with intact lobster tail shell.
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9
Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
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10
Remove lobster shell and discard.
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11
Drain the water from the saucepan.
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12
Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
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13
Add the butter to the potatoes and mash until no lumps remain.
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14
Add cream until you get your preferred consistency
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15
Fold in reserved chopped lobster meat.
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16
Sprinkle with paprika to serve.
