Idaho® Potato and Lobster Shoreman's Pie


  • Salt as needed
  • 2 whole lobsters
  • 3 pounds Idaho® russet potatoes, peeled, cut into large pieces
  • 8 tablespoons butter, divided
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1/2 teaspoon truffle oil
  • Canola or other light oil
  • 8 garlic cloves
  • 1 cup pea tendrils (or substitute 1⁄2 cup sugar snap peas, blanched and sliced)
  • 1 1/2 cups raw corn kernels
  • 1 pound Dungeness crabmeat


  1. Select pot suitable to hold enough water to cover lobsters completely. Add 1 tablespoon 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.)
  2. Remove tail meat in one piece, cut into thick slices.
  3. Remove claw meat; cut into large chunks. Set aside. Save lobster shells for garnish if desired.
  4. Place potatoes in large pot; cover with cold water. Boil until fork-tender. Drain; mash potatoes until free of lumps. Add 4 tablespoons butter and milk. Season with salt and pepper. Add truffle oil. Cover; set aside.
  5. Heat small saucepan over medium heat with canola oil and garlic cloves. Cook garlic until soft, 2 to 4 minutes. Purée; set aside.
  6. In same pan, sauté pea tendrils until softened, about 2 minutes. Rough-chop tendrils; set aside.
  7. In same pan, sauté corn in very hot pan until corn specks (browns or caramelizes), about 2 minutes. Set aside.
  8. Once potatoes have cooled, fold in reserved lobster claw meat, garlic purée, corn and pea tendrils. Delicately fold in crabmeat to preserve large chunks.
  9. Generously butter inside of individual casserole dishes with remaining butter. Fill each with 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.
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Yield: 4 to 6 servings

Ben Ford
Ford's Filling Station
Los Angeles, CA

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