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 ...

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