Twice-Baked Potatoes With Lobster

Recipe Ingredients

4		Baking potatoes (large)
		Salt & pepper to taste
1/2 cup	31g / 1.1oz	Onion - yellow, chopped
1/2 cup	73g / 2.6oz	Mushrooms - fresh, chopped
2 cups	474ml	Lobster - cooked (or crab)
1 cup	237ml	Vermouth - dry
1/2 cup	118ml	Creme frache
1/2 cup	73g / 2.6oz	Jarlsberg cheese - grated
		Plus addl for topping
2 tablespoons	30ml	Heavy cream

Recipe Instructions

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 sautee the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and sautee 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 crame frache 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

Source:
St. Louis Post Dispatch Food Section

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