Twice-baked potatoes with lobster

4 servings

Ingredients

Quantity Ingredient
4 larges Baking potatoes
Salt & pepper to taste
½ cup Onion, yellow, chopped
½ cup Mushrooms, fresh, chopped
2 cups Lobster, cooked (or crab)
1 cup Vermouth, dry
½ cup CrŠme FraŒche
½ cup Jarlsberg cheese, grated
Plus addl for topping
2 tablespoons Heavy cream

Directions

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.

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 saut‚ the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and saut‚ 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 crŠme fraŒche and remove from heat.

Combine lobster mixture with the reserved mashed potato pulp and ½ 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 additional grated cheese on top and place on baking sheet.

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

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