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
1 cup heavy cream
1 cup sour cream
Cook and pick your Maine lobsters. Scrub and dry your potatoes and cut a deep slit in the top of each one. Set the potatoes on the middle rack of the oven and bake for 1 hour. Let them cool slightly, cut off and discard the tops and scrape the potato pulp into a bowl, being careful not to scrape through the skin. Salt and pepper the potato skins. Mash the potato pulp and set aside.
Melt butter in a small skillet and sauté the chopped onion until translucent. Add mushrooms and sauté for another 5 minutes. Stir in the Maine lobster and season with salt and pepper. Add vermouth, and then raise the heat to a boil. Stir frequently until all the liquid has boiled away. Stir in crème fraiche and remove from heat.
Combine the Maine lobster mixture with the reserved mashed potatoes and 1/2 jarlsburg cheese. Add heavy cream. Stuff the mixture into the potato skin shell, mounding the mixture slightly.
Sprinkle remaining cheese on top and bake at 400 degrees for 15 minutes or until mixture is hot and bubbly.
Whisk heavy cream and sour cream together. Let stand in a reasonably warm spot until thickened. Cover and refrigerate for at least 4 hours.
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