Directions:

1. For the roasted onions: Preheat oven to 350°F. Peel the onions. Trim the root ends so that the onions sit flat on a table with enough root intact to hold the onions together. Using a melon baller, hollow out the onions leaving enough of the sides and bottom for an outer shell.
2. Rub the onions inside and out with 2 tablespoons olive oil and ¾ teaspoons salt. Shake excess oil off onions and arrange them on a baking sheet. Roast onions in oven until golden brown and
tender – approximately 30 minutes. Remove and set aside.
3. For the stuffing: While onions are roasting, toss corn with remaining 1 tablespoon olive oil. Spread out on a baking sheet. Roast the corn in the oven until golden brown – approximately 10 minutes (you can roast the corn during the last 10 minutes the onions are in the oven). Reserve.
4. Place the potatoes in a 4-quart saucepan over medium-high heat and cover with cold, salted water. Bring to a simmer and cook until potatoes are tender – approximately 15 minutes. Drain potatoes and transfer to a large mixing bowl.
5. Using a whip attachment on mixer, mix potatoes on low speed. Add the butter and continue mixing until potatoes are broken up. Add cream, remaining salt and pepper. Mix on high speed until potatoes are whipped and creamy – approximately 45 seconds.
6. Fold in the roasted corn, lobster meat, and chives.
7. For the assembly: Scoop potato mixture into the onions, filling completely and coming out of the top about 1 inch.
8. Place the onions on a baking sheet and bake at 350°F until onions are hot all the way through – approximately 15 minutes.