Side Pannel
Twice-Baked Potatoes with Lobster
Twice-Baked Potatoes with Lobster
- Recipe Submitted by ADMIN on 09/26/2007
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
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”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
sheet.
Bake again at 400øF., until potatoes are hot and cheese is bubbling.
Serve immediately
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”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
sheet.
Bake again at 400øF., until potatoes are hot and cheese is bubbling.
Serve immediately
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