Lobster Cocktail with Roasted Garlic Mashed Idaho® Potatoes

Ingredients

• 4 medium garlic cloves
• 2 tablespoons, 2 teaspoons extra-virgin olive oil
• 1-1/2 lb. live lobster
• 1-1/4 lb. Idaho potatoes, peeled and cut into ½-inch cubes
• Salt
• 6 tablespoons unsalted butter
• ¼ cup heavy cream
• Freshly ground pepper
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh lime juice
• 1 teaspoon coarsely chopped fresh tarragon
• 1 teaspoon minced fresh chives, plus 8 whole chives for garnish
• 1 teaspoon finely chopped fresh coriander (cilantro)

Directions

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