Twice-Baked Potatoes With Lobster
|Ground black pepper||To Taste|
|Sweet butter||4 Tablespoon|
|Chopped yellow onion||1⁄2 Cup (8 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Cooked lobster/Crab||2 Cup (32 tbs)|
|Dry vermouth||1 Cup (16 tbs)|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|Grated jarlsberg cheese||1⁄2 Cup (8 tbs) (Plus Additional Cheese For Topping Potatoes)|
|Heavy cream||2 Tablespoon|
Clean all the potatoes with a scrubber.
Cut a small, deep slit in the top of each potato.
Set potatoes on the middle rack of a preheated 375Â°F.oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork.
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.
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.
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.
Stuff the mixture into the reserved potato skins; mound the filling slightly.
Sprinkle additonal grated cheese on top and place on baking sheet.
Bake again, at 400Â°F., until potatoes are hot and cheese is bubbling.