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Lobster Mashed Potatoes
(recipe altered for six servings)

ingredients: 8 ounces Yukon Gold potatoes, peeled 8 ounces Idaho Russet potatoes, peeled 6 ounces parsnips, peeled 1/2 cup crème fraîche 1 head of garlic 1/2 cup heavy cream salt and white pepper (to taste) 2 ounces butter 2 1.25-pound live Maine lobsters 1 tablespoon reduced lobster stock 1 cup dry white wine 1 cup each celery, white onion, carrots (diced for mirepoix)

Bring a large pot of water to a rapid boil. Cut the claw bands loose on the lobsters and allow them to relax at least 10 minutes. Drop the lobsters into the boiling water headfirst. Cook approximately eight minutes, then remove from the water and let cool before cleaning the lobsters and dicing the meat.

Place the lobster carcasses in a large pot. Add the mirepoix, wine and one quart of water. Simmer on low heat for 45 to 60 minutes, stirring occasionally. Strain the remaining liquid through a fine mesh strainer, then reduce the liquid over low heat in a small saucepan until its consistency becomes syrupy. Let cool at room temperature.

Boil the potatoes and parsnips separately until tender.

Preheat the oven to 425 degrees. Slice the top off of the garlic head, exposing the tops of the cloves. Rub the whole head with olive oil, then wrap in foil and roast in the oven for about 20 minutes. Remove and let it cool, then squeeze the cloves to remove the skins, which should be discarded.

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Whip the potatoes and parsnips together. Add the garlic, lobster stock, crème fraîche and butter, then continue whipping until smooth. Warm the cream over a low flame in a saucepan. Adjust the consistency of the potatoes to your liking by slowly adding cream. Add salt and pepper to taste and fold in diced lobster meat.