For the roasted tomatoes: Preheat oven to 300 degrees F.

Place the tomatoes, cut side down, into in a very small baking dish. Add enough olive oil to cover the tomatoes half way up.

Add the garlic and shallots to the dish and cover with foil. Roast the tomatoes in the oven for 30 minutes, or until the tomatoes are very tender. When the tomatoes are done, remove them from the oil and reserve warm until ready to serve.

For the golden tomato marinara: In a medium saucepan, simmer all the ingredients together for 20 minutes. Remove from heat and puree the marinara in a food processor. Strain the marinara though a sieve and adjust the seasoning with salt, if necessary. Reserve warm until ready to serve.

For the mashed potatoes: In a saucepot, add the potatoes and fill with enough water to cover the potatoes. Boil the potatoes until they are fork tender. While the potatoes are boiling, in a small saucepan on medium heat, melt the butter, and scald the heavy cream.

When the potatoes are done, drain them thoroughly. Mash the potatoes, butter, and scalded cream together. Season the mashed potatoes with salt and pepper and reserve warm.

For the lobster: Preheat oven to 350 degrees F.

In a large ovenproof saute pan, melt the butter. Add the lobster tail meat to the hot pan and sear both sides until it is golden brown in color. Place the pan in the oven and continue to cook the lobster for 3 minutes or until the lobster meat is opaque and firm.

To serve the dish, place a portion of the mashed Peruvian purple potatoes on each plate. Spoon a portion of the golden tomato marinara on the plate next to the potatoes. Place the Sauteed lobster tail with one end of the tail on the potatoes and the other end over the marinara. Garnish with an oven roasted tomato and serve.