Kansas City diners can pay a visit to The Moose Truck to get their hands on delicious comfort food such as crab cakes, burgers with sweet potato fries, and lobster tater tots served with béarnaise sauce. Ryan Sneed, the truck’s executive chef, shared the recipe for the latter dish.

Ingredients:

• 2 pounds Idaho potatoes

• 6 ounces sour cream

• ¾ cup Swiss cheese, shredded

• 2 tablespoons lobster bouillon or lobster base

• 2 teaspoons kosher salt

• ½ teaspoon black pepper

• 6 ounces lobster meat, cooked and chopped into ¼-inch pieces

• 2 tablespoons fresh chives, minced

• ¾ cup potato flakes instant potatoes

• 3 tablespoons all-purpose flour

• 1 egg, beaten

• 1 tablespoon tap water

For the béarnaise sauce:

• 20 ounces clarified butter

• 4 tablespoons tap water

• ¼ teaspoons Worcestershire sauce

• ¼ teaspoon hot sauce

• 1 pinch white pepper

• 1 teaspoon kosher salt

• 1 pinch cayenne

• 4 egg yolks

• 2 fluid ounces lemon juice or tarragon vinegar

• 2 tablespoons fresh tarragon, minced

Directions: Bake the potatoes in the oven at 350 degrees Fahrenheit for 50 minutes or until cooked throughout. Allow to cool. Peel then shred with a cheese grater. Set aside.

In a separate mixing bowl, combine the sour cream, cheese, lobster base, salt, pepper, lobster meat, chives and ½ cup of the potato flakes. Mix gently until dough forms. Roll out into a thin tube and cut into tater tot-sized pieces.

Whisk the egg and water together in a bowl. Dip each tater tot in flour, then the egg wash and then dredge in the remaining potato flakes. Set aside in a single layer until needed. (Can be made a day ahead of time)

To make the béarnaise, melt the clarified butter and set aside. In a separate bowl mix the water, Worcestershire sauce, hot sauce, white pepper, salt, cayenne, and egg yolks. Heat the mixture over a double boiler until thickened. Do not allow mixture to get too hot, or the eggs will scramble. Whisk while heating. After mixture has thickened, slowly whisk in the clarified butter and the lemon juice. Mix in the minced tarragon. Keep warm until ready to serve.

Deep fry the prepared tater tots until golden brown and then dust with kosher salt. Top with béarnaise sauce.