Twice Baked Lobster Potatoes
Liberty Lobster is a seafood distributor located in New Bedford, MA. New Bedford is the largest monetary grossing fishing port in the world, and we believe that the customer should experience the taste of Lobsters plucked right off of the ocean bottom and delivered directly to the consumer in order to experience the true succulent taste of North Atlantic Lobster. We currently purchase our Lobsters off of 30+ boats in New Bedford and the surrounding ports, and have one of the largest supplies of Lobster from offshore Lobster boats in the area.
4 Large Baking Potatoes
Salt & freshly ground pepper to taste
4 tbsp. sweet butter
1/3 c yellow onion, finely chopped
1/2 c finely chopped fresh mushrooms
2 c cooked lobster meat
1 c dry white vermouth
1/2 cup crème fraîche
1/2 c grated Jarlsberg cheese plus extra for topping potatoes
1-2 tbsp. heavy cream (optional)
Step by Step Instructions
Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set potatoes on the middle rack of a preheated 375°F oven and bake until the potatoes are tender when pierced with a fork, about 1 hour.
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 over low heat and sauté the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and sauté for another 5 minutes. Stir in the lobster. Season with salt and pepper, add the vermouth, then raise the heat to a boil. Stir frequently over high heat until all the liquid has boiled away. Stir in the crème fraîche and remove from heat.
Combine lobster mixture with the reserved mashed potato pulp & the ½ cup Jarlsberg. Taste, correct the 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 a baking sheet.
Bake again, at 400°F, until the potatoes are hot and the cheese is bubbling. Serve immediately.
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