Shelly's Recipe

Twice-Baked Lobster-Stuffed Potatoes

Category: Twice Baked Potatoes

Serves 4
• 2 lobsters (1½ lbs. live)
• 6-8 medium-sized Yukon gold potatoes
• 6 tbsp. butter (softened)
• 3 springs finely chopped rosemary
• ½ cup finely chopped scallions
• 1 cup crème fraîche or sour cream
• 1 cup gruyere cheese
• 1-2 tbsp. heavy cream
• Salt and pepper

1. Preheat oven to 400º.

2. Remove claws and tail from live lobsters; inside carcass you will find lobster roe (green in color). Remove from body and reserve. In boiling seasoned water, add lobster tails and claws. Cook claws for 8 minutes and remove. Allow tails to cook for an additional 2 minutes and remove. Clean and pick lobster meat from shells and cut lobster pieces into small chunks, reserve and set aside.

3. To make lobster butter: In small mixing bowl or food processor, add reserved lobster roe and 4 tbsp. of butter. Mix until thoroughly emulsified together. Reserve and set aside.

4. Next, rinse potatoes thoroughly and dry. Poke holes into potatoes and bake in oven for about 45 minutes until just soft. Let cool slightly. Once cooled, cut off top of potato and discard. Scoop out potatoes in bowl without breaking the skin. Mash potato pulp and set aside.

5. In a small sauté pan, add 1 tbsp. of butter, as butter begins to brown add rosemary and sauté. Once rosemary is fragrant, add scallions. Immediately add rosemary and scallion mixture to potatoes. Add crème fraîche or sour cream, ¾ cup gruyere cheese, lobster chunks and lobster butter to potato mixture. Mix until combined, add heavy cream as needed until it’s creamy. Season with salt and pepper.

6. Stuff mixture into shells. Sprinkle potatoes with remaining cheese. Bake potatoes uncovered at 400º for 12-15 minutes or until potatoes are hot and bubbling. Top with extra crème fraîche and scallions.