Introduction
There’s something truly special about the combination of creamy mashed potatoes, decadent Maine lobster, and gooey cheese all baked together until golden brown and bubbly. This Twice Baked Potatoes with Maine Lobster recipe is sure to become a family favorite, perfect for special occasions or just when you’re craving something extra indulgent. Follow along as we walk you through the steps to create this mouthwatering dish that will have your taste buds singing with delight.
Ingredients
– 2ct 1 1/2 Maine lobsters
– 4 large baking potatoes
– 4 tablespoons butter
– 1/3 cup onions, finely chopped
– 1/2 cup mushrooms, finely chopped
– 1 cup dry white vermouth
– 1/2 cup crème fraiche (see recipe below)
– 1/2 cup Jarlsburg cheese, grated, plus a little extra
– 1 to 2 tablespoons heavy cream
– Salt and pepper to taste
Crème Fraiche:
– 1 cup heavy cream
– 1 cup sour cream
Instructions
Step 1: Let’s get started by cooking and picking your Maine lobsters. Next, scrub and dry your potatoes, then cut a deep slit in the top of each one. Pop the potatoes in the oven on the middle rack and let them bake for about an hour. Once they’re done, allow them to cool slightly before cutting off and discarding the tops. Carefully scrape out the potato pulp into a bowl, making sure not to scrape through the skin. Don’t forget to season the potato skins with salt and pepper. Mash up that potato pulp and set it aside for later.
Step 2: Heat up some butter in a skillet and sauté your finely chopped onions until they’re translucent. Next, add in the mushrooms and cook for another 5 minutes. Time to stir in the Maine lobster and season everything with salt and pepper. Pour in the vermouth and bring the heat up to a boil. Keep stirring until all the liquid has evaporated. Mix in the crème fraiche and remove the skillet from the heat.
Step 3: Combine the Maine lobster mixture with the reserved mashed potatoes and add 1/2 cup of grated Jarlsburg cheese. Pour in the heavy cream and give it a good mix. Stuff this delicious mixture back into the potato skin shells, making sure to mound it slightly.
Step 4: Sprinkle the remaining cheese on top and bake at 400 degrees for 15 minutes, or until the mixture is hot and bubbly.
Step 5: For the crème fraiche, simply whisk together the heavy cream and sour cream. Let it thicken in a warm spot before refrigerating for at least 4 hours.
Notes
Feel free to customize this recipe to your liking! You can add in extra herbs or spices for a flavor boost. Serve these Twice Baked Potatoes with Maine Lobster as a show-stopping side dish or as a main course with a side salad.
Nutrition
Calories: X
Fat: Xg
Carbohydrates: Xg
Protein: Xg
Fiber: Xg
Additional Information
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