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 tsp finely chopped fresh coriander (cilantro)
Preheat oven to 375°F. Crimp edges of 6" square of foil to form loose pouch. Place garlic in pouch; drizzle with 2 tsp. olive oil Bake for about 30 minutes, until softened. Let cool for 10 minutes. Peel the cloves.
Meanwhile, bring large saucepan of salted water to boil. Plunge lobster in head-first; cover and cook for 5 minutes. Using tongs, transfer lobster to bowl of cold water and let stand for 2 minutes. Shell the lobster and discard vein that runs down tail. Cut tail and claw meat into ¾" chunks and put in bowl. Lobster can be refrigerated, covered, for up to 6 hours. Let garlic stand at room temperature.
Put potatoes in medium saucepan; add water to cover and 1 tsp. salt. Bring to boil over moderately high heat. Lower heat and simmer until tender, about 20 minutes. Drain. Pass potatoes and roasted garlic through food mill or mash with potato masher. Beat in butter, heavy cream, ¾ tsp. salt and ¼ tsp. pepper; keep warm.
In medium nonreactive skillet, bring orange, lemon and lime juices, tarragon, minced chives and remaining 2 Tbsp. oil to a boil over high heat. Add lobster and stir until warmed through, about 2 minutes. Season with salt and pepper. Stir in coriander.
To serve: Divide mashed potatoes among 4 parfait or stemmed glasses. Spoon one-quarter of lobster and citrus sauce into each glass; garnish each serving with 2 chives.