Sometimes a simple combination of ingredients produces masterpiece of culinary art with flavor only a genius could create. This is such a recipe.
Twice-Baked Potatoes with Lobster
Author: Epicurus.com Kitchens
Recipe type: Seafood
- 4 very large baking potatoes
- salt and pepper to taste
- 1/2 Cup onion, yellow, chopped
- 1/2 Cup mushrooms, fresh, chopped
- 2 Cups lobster, cooked (or crab)
- 1 Cup vermouth, dry
- 1/2 Cup creme fraiche
- 1/2 Cup Jarlsberg cheese, grated plus additional for topping
- 2 Tablespoons 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 375 degrees 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 the pulp.
- Mash the potato pulp; reserve.
- Melt the butter in a small skillet and saute the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and saute 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 creme fraiche 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 degrees F., until potatoes are hot and cheese is bubbling.
- Serve immediately.