Twice-Baked Potatoes with Lobster

Ready in 1 hour

Top-ranked recipe named "Twice-Baked Potatoes with Lobster"

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Try this Twice-Baked Potatoes with Lobster recipe, or contribute your own. "Main dishes" and "Vegetables" are two tags used to describe Twice-Baked Potatoes with Lobster.


Ingredients

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

Original recipe makes 4

Servings  

Preparation

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

Calories Per Serving: 496 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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