Indulge in these decadent Twice-Baked Potatoes with Lobster, a show-stopping main course that balances earthy potatoes with sweet, tender seafood. The fluffy potato interior is mixed with sautéed mushrooms, dry vermouth, and rich crème fraîche, then stuffed back into the crisp skins and topped with Jarlsberg cheese. This dish offers a wonderful contrast of textures: the crispy potato shell, the creamy filling, and the succulent lobster chunks. Perfect for a romantic dinner or a special weekend celebration, it feels luxurious yet approachable. The savory depth of the mushrooms complements the sweetness of the lobster, while the melted cheese adds a comforting finish. Serve immediately for the best experience, as the cheese bubbles and the aroma fills the kitchen.
Twice-Baked Potatoes With Lobster
Description
Indulge in these decadent Twice-Baked Potatoes with Lobster, a show-stopping main course that balances earthy potatoes with sweet, tender seafood. The fluffy potato interior is mixed with saut&# 195;©ed mushrooms, dry vermouth, and rich crème fraîche, then stuffed back into the crisp skins and topped with Jarlsberg cheese. This dish offers a wonderful contrast of textures: the crispy potato shell, the creamy filling, and the succulent lobster chunks. Perfect for a romantic dinner or a special weekend celebration, it feels luxurious yet approachable. The savory depth of the mushrooms complements the sweetness of the lobster, while the melted cheese adds a comforting finish. Serve immediately for the best experience, as the cheese bubbles and the aroma fills the kitchen.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Scrub and dry the potatoes. Cut a small deep slit in the top of each potato.
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Place the potatoes on the middle rack of the oven and bake for about 1 hour, or until they are tender when pricked with a fork.
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Remove potatoes from the oven and let them cool slightly. Cut off and discard the tops, then scrape the potato pulp into a large bowl. Be careful not to tear the potato skins.
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Season the potato shells with salt and pepper, then set aside. Mash the reserved potato pulp until smooth.
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Melt butter in a small skillet over medium heat. Add chopped onion and cover; sauté until tender and lightly colored, about 25 minutes.
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Add chopped mushrooms to the skillet and sauté for another 5 minutes until softened.
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Stir in the cooked lobster (or crab). Season with salt and pepper.
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Add dry vermouth to the skillet and raise heat to high. Stir frequently until all the liquid has boiled away.
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Remove the skillet from heat. Stir in crème fraîche.
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Combine the lobster mixture with the mashed potato pulp and 1/2 cup of grated Jarlsberg cheese. Taste and adjust seasoning. Add heavy cream if the mixture seems too dry.
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Stuff the lobster-potato mixture into the reserved potato skins, mounding the filling slightly.
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Sprinkle additional grated Jarlsberg cheese on top of the stuffed potatoes. Place on a baking sheet.
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Bake at 400ðF (200ðC) until the potatoes are hot throughout and the cheese is bubbling, about 15-20 minutes.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
