Roasted Vidalia Onion Stuffed with Shoe Peg Corn and Lobster Mashed Potatoes

YEILD: 8 SERVINGS

8 Vidalia onions, peeled, bottom trimmed with root intact
6 Tbsps. olive oil
1 cup shoe peg corn kernels, frozen or fresh
2 lbs. Yukon gold potatoes, peeled, large dice
4 oz. whole butter, room temperature, cut in 1 inch cubes
4 oz. heavy whipping cream, room temperature
2 cups fresh main lobster tail and claw meat, cooked, cut ½" dice
2 oz. fresh chives, finely chopped
to taste salt and pepper

1. Peel onions and trim root end so it sits flat on table with enough root intact to hold the onion together.

2. With a Paresienne scoop hollow out the onion leaving enough of the sides and bottom for an outer shell.

3. Toss with 4 tbsp of olive oil, ½ Tbsp. salt to coat. Drain excess oil and arrange on greased baking pan.

4. Roast in oven at 350°F for about 30 min. or until golden brown and tender, remove and set aside. Pour remaining olive oil on corn. Toss with salt and spread out on baking dish, roast at 350°F for about 10 min. and set aside.

5. Place diced potatoes in medium sauce pot covered with cold salted water.

6. Bring potatoes to a boil and cook until tender (when they slide off a fork) about 20 min.

7. Strain potatoes and transfer to mixing bowl.

8. With the whip attachment start on low speed and add the butter and continue mixing.

9. Once mixed add cream and mix on high speed for about 45 seconds.

10. Remove bowl from mixer, fold in the roasted corn and lobster meat, season to taste.

11. Fold in chives and add to pastry bag without a tip.

12. Pipe potatoes into onions, filling completely and coming out of the top about an inch.

13. Place onions on baking rack and bake at 350°F about 15-20 min. until onions are hot all the way through.

14. Serve immediately.

*Chef's tip: these can be prepared up to 2 days ahead and then finished at service.

Recipe and photo: Robert Jackson, catering executive chef, Drexel University, Philadelphia