Servings: 4
Prep Time: 40 Min.
Cook Time: 1 Hr.
Marinate: 1 Hr.

For the potato:
+ 2 Idaho® Russet potatoes (50 count), washed
+ 1 Tbsp. kosher salt
+ 2 cloves garlic crushed and chopped
+ 2 Tbsp. butter
+ olive oil for frying
+ 2 Tbsp. butter
+ 1/3 c. heavy cream
+ salt & pepper to taste

For the Asparagus:
+ 1 lb. jumbo asparagus peeled and blanched (cut into 4-in. spears)
+ salt and pepper to taste
+ 2 cloves garlic crushed and chopped
+ 1/2 tsp. chopped fresh thyme
+ 1/4 tsp. chopped fresh rosemary
+ 1/4 c. olive oil (of your choice)

For the Lobster:
+ 1-1/2 c. fresh corn (about 4 ears of corn)
+ 1/2 c. small diced red bell pepper
+ 1/4 c. English peas blanched
+ 1/2 c. peeled and seeded vine ripened tomato
+ 4 (1-3/4 lbs.) Maine Lobsters, steamed and shelled (save shells and body for lobster oil and cream, tentacles for garnish) (Note: can be done one day ahead.)
+ 1-1/2 c. of lobster cream (Note: can be done one day ahead.)
+ 3 Tbsp. butter

For the garnish:
+ lobster oil
+ 1 lb. Shiitake mushroom caps, grilled
+ chervil sprigs
+ lobster tentacles

For the Lobster Oil:
+ 1/2 of reserved lobster bodies crushed
+ 1 c. cooking olive oil
+ 1 tsp. tomato paste

For the potato:
1. Pre-heat oven to 400°F. Set each potato on aluminum foil. Season with salt, garlic and butter. Wrap potato with the foil making a package with the seam side up. Set potato in a baking dish in the middle of the oven for about one hr. or until a toothpick penetrates potato easily all the way. Remove potato from foil and cut in 1/2 right across not lengthwise. Trim bottoms so it stands upright. Hollow the potato reserving the pulp. Fry potato halves in hot oil until golden brown, season with salt and set aside in a warm place.
2. Mash the pulp with 2 Tbsp. butter and cream, Add salt and pepper to taste and set in a warm place inside a pastry bag fitted with 1/2-in. tip.
3. For the asparagus and mushrooms: Mix all ingredients with asparagus. Set on hot grill about 1-1 1/2 min. till nicely grilled, set aside in a warm place. For the shiitake mushroom, use same method as asparagus spears.
4. For the Lobster: Cut lobster tail into four medallions. Set all ingredients in a saucepot with lobster claws and medallion. Bring to gentle boil. Season with salt, pepper and butter. Set aside.
5. For the Lobster Cream: Put 1/2 of reserved lobster shells with 4 c. heavy cream, one crushed garlic clove, 1/4 onion and 1 Tbsp. tomato paste in sauce pan; cook for 20 min. Add 2 Tbsp. of your favorite brandy. Then let steep off the fire for 1/2 hr. Strain and cool. (Can be done one day ahead).
6. Roast lobster shells in a hot pan with 1/4 c. oil until they smell good, about 5 min. Add tomato paste and cook 1 min. more. Add rest of oil and bring to a boil. Take off fire and let steep 1 hr. off the fire. Strain and chill. Can be done 2 days ahead.
7. To assemble: In the center of a 12-in. plate set 2 Tbsp. of mashed potato. Secure potato half on mash potato standing upright. Fill potato half with mashed potato using pastry bag. Arrange 4 asparagus spears in mashed potato with tips up. Set 1 claw and 1 medallion in the potato shell. Scatter rest of lobster and vegetable ragu on plate in a nice fashion. Garnish with grilled shiitake mushroom caps, chervil sprig, and lobster tentacles; finish with the drizzle of lobster oil.

*Recipe courtesy of Gadi Weinreich, Executive Chef, Bryant Park Grill, New York City