Twice-baked Potatoes With Lobster Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Baking potatoes,
Salt & pepper to taste,
1/2 cup: Onion, yellow, chopped
1/2 cup: Mushrooms, fresh, chopped
2 cup: Lobster, cooked, or crab
1 cup: Vermouth, dry
1/2 cup: Cr me Fra che,
1/2 cup: Jarlsberg cheese, grated
Plus addl for topping,
2 tbsp: 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 375
F. 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 cr
me fra
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 400
F., until potatoes are hot and cheese is
bubbling. Serve immediately
Source from luhu.jp
each. Set the potatoes on the middle rack of a preheated 375
F. 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 cr
me fra
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 400
F., until potatoes are hot and cheese is
bubbling. Serve immediately
Source from luhu.jp