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
- 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.)
- 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 tablespoons 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 to 4 minutes. Purée; set aside.
- In same pan, sauté pea tendrils until softened, about 2 minutes. Rough-chop tendrils; set aside.
- In same pan, sauté corn in very hot pan until corn specks (browns or caramelizes), about 2 minutes. Set aside.
- Once potatoes have cooled, fold in reserved lobster claw meat, garlic purée, corn and pea tendrils. Delicately fold in crabmeat to preserve large chunks.
- 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.