Twice-Baked Potatoes with Lobster

4 Servings

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Twice-Baked Potatoes with Lobster Ingredients

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

Instructions for Twice-Baked Potatoes with Lobster

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 375?F. 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 cr?me fra?che 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 additional grated cheese on top and place on baking sheet. Bake again at 400?F., until potatoes are hot and cheese is bubbling. Serve immediately From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized