From: Chef/owner Ben Ford, Ford's Filling Station, Culver City, CA. Yield: 4-6 servings.
as needed, salt
2 whole lobsters
3 lb. Idaho® russet potatoes, peeled, cut into large pieces
8 Tbsp. butter, divided
½ cup milk
to taste, salt and pepper
½ tsp. truffle oil
as needed, canola or other light oil
8 garlic cloves
1 cup pea tendrils (or substitute ½ cup sugar snap peas, blanched and sliced)
1½ cups raw corn kernels
1 lb. Dungeness crabmeat
Select pot suitable for holding enough water to cover lobsters completetly. Add 1 Tbsp. salt per quart of water. Bring water to rolling boil. Place lobsters in pot, claws first. Begin timing of par-cooking from moment water comes back to a boil; par-cook about 5 minutes per pound. Remove lobsters; immediately chill in ice bath. Do not cook lobsters completely.
Remove tail meat in one piece; cut into thick slices. Remove claw meat; cut into large chunks. Set aside. Save lobster shells for garnish if desired.
Place potatoes in large pot. Cover with cold water. Boil until fork-tender. Drain; mash potatoes until free of lumps. Add 4 Tbsp. butter and milk. Season with salt and pepper. Add truffle oil. Cover; set aside.
Heat small saucepan over medium heat with canola oil and garlic cloves. Cook garlic until soft, 2-4 minutes. Puree; set aside.
In same pan, saute pea tendrils until softened, about 2 minutes. Rough-chop tendrils; set aside. In same pan, saute corn in very hot pan until the corn specks (browns or caramelizes), about 2 minutes. Set aside. Once potatoes have cooled, fold in reserved lobster claw meat, garlic puree, corn and pea tendrils. Delicately fold in crabmeat to preserve large chunks. Generously butter inside of individual casserole dishes with remaining butter. Fill each wth mashed potato mixture. Top with reserved lobster tail meat, setting meat into potato mixture and leaving mostly exposed, but protected by potato. Do not allow lobster to dry out. Bake at 375°F until heated through, 8 to 10 minutes.
PHOTO: IDAHO POTATO COMMISSION