In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add the lobsters and cook for 4 minutes. Remove from the heat and cool. Preheat the grill. Split each lobster in half. Season the lobster meat with 3 tablespoons of the olive oil, salt and pepper. Place each lobster, meat side down and grill for 3 to 4 minutes on each side, turning the lobsters every 2 minutes.
In a large sauté pan, over medium heat, add the remaining olive oil. When the oil is hot, add the beans. Season with salt and pepper. Sauté for 2 minutes. Add the shallots and tomatoes. Season with salt and pepper. Continue to sauté for 3 to 4 minutes or until the tomatoes start to break their skin. Remove from the heat. To serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mixture around the potatoes. Lay the grilled lobster on top of the potatoes. Drizzle the entire plate with the truffle oil. Garnish with chives.
Yield: 4 servings
ROASTED GARLIC MASH POTATOES:
Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlicuntil smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
Yield: 6 to 8 servings