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
Recipe type: Seafood
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Mash the potato pulp; reserve.
  4. 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.
  5. Combine lobster mixture with the reserved mashed potato pulp and 1/2 Cup Jarlsberg.
  6. Taste, correct seasoning; add heavy cream if the mixture seems too dry.
  7. Stuff the mixture into the reserved potato skins; mound the filling slightly. Sprinkle additional grated cheese on top and place on baking sheet.
  8. Bake again at 400 degrees F., until potatoes are hot and cheese is bubbling.
  9. Serve immediately.

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