Twice-Baked Potatoes With Lobster Recipe

Step 1

Scrub and dry the potatoes. Cut a small deep slit in the top of each. Set the potatoes on the middle rack of a preheated 375øF. oven and bake about 1 hour, or until potatoes are tender when pricked with a fork.

Step 2

Let potatoes cool slightly, cut off and discard the tops, and scrape the potato pulp into a bowl. Do not scrape so deeply that you tear the potato skin. Salt and pepper the potato shells; reserve. Mash the potato pulp; reserve.

Step 3

Melt the butter in a small skillet and saute the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and saute for another 5 minutes. Stir in the lobster or crab. Season with salt and pepper, add the vermouth, then raise heat to a boil. Stir frequently over high heat until all liquid has boiled away. Stir in creme fraiche and remove from heat.

Step 4

Combine lobster mixture with the reserved mashed potato pulp and 1/2 cup Jarlsberg. Taste, correct seasoning; add heavy cream if the mixture seems too dry.

Step 5

Stuff the mixture into the reserved potato skins; mound the filling slightly. Sprinkle additional grated cheese on top and place on baking sheet.

Step 6

Bake again at 400F., until potatoes are hot and cheese is bubbling. Serve immediately

Things You'll Need

  • 4lg Baking potatoes
  • Salt & pepper to taste
  • 1/2c Onion, yellow, chopped
  • 1/2c Mushrooms, fresh, chopped
  • 2c Lobster, cooked (or crab)
  • 1c Vermouth, dry
  • 1/2c Creme Fraiche
  • 1/2c Jarlsberg cheese, grated
  • Plus addl for topping
  • 2tb Heavy cream

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