Title: Twice-Baked Potatoes with Lobster
Categories: Vegetable Entree Shellfish
Yield: 4 Servings
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 | Crme Frache |
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;
reserve.
Melt the butter in a small skillet and saut the chopped onion, covered,
until tender and lightly colored, about 25 minutes. Add the mushrooms and
saut 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 crme 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 400øF., until potatoes are hot and cheese is bubbling.
Serve immediately