From: Chefs Gale Gand and Rick Tramonto, TRU, Chicago, IL. Yield: 4 servings. 4 medium garlic cloves 2 Tbsp. + 2 tsp. extra-virgin olive oil 1½ lb. live lobster 1¼ lb. Idaho® potatoes, peeled and cut into ½" cubes to taste, salt 6 Tbsp. unsalted butter ¼ cup heavy cream to taste, freshly ground pepper 2 Tbsp. fresh orange juice 2 Tbsp. fresh lemon juice 2 tsp. fresh lime juice 1 tsp. coarsely chopped fresh tarragon 1 tsp. minced fresh chives, plus 8 whole chives for garnish 1 ...
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