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Twice-Baked Potatoes With Lobster

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Ingredients
  Potatoes 4 Large
  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
  Salt To Taste
Directions

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 375°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 400°F., until potatoes are hot and cheese is bubbling.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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