• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Twice-Baked Potatoes with Lobster

  • Recipe Submitted by on

Category: Vegetables, Main Dish

 Ingredients List

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


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;
Melt the butter in a small skillet and saut”š the chopped onion, covered,
until tender and lightly colored, about 25 minutes. Add the mushrooms and
saut”š 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 crÅ me fraÅ’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
Bake again at 400øF., until potatoes are hot and cheese is bubbling.
Serve immediately

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