Lobster Stuffed Potatoes Recipes

Steps:

• Roast whole potatoes in a 400°F oven until fork tender, approximately 40 minutes & let cool.
• Cut in half width-wise, hollow out and reserve cooked potato.
• In a mixing bowl, combine cooked potato, heavy cream, butter, cheddar cheese, salt, pepper & crushed red pepper (if using).
• Mash together all ingredients.
• Fold in fresh lobster meat and chives, reserving the 1/2 cup of fresh meat.
• Stuff the lobster mixture back into the potatoes, cover and heat at 400°F for 15 minutes.
• In sauté pan, heat reserved lobster meat with 1 tablespoon butter.
• Remove potatoes from oven.
• While still hot, top with warmed lobster meat.
• Serve immediately.

Steps:

• Bake the potatoes at 375 for about 1 hour or until center can easily be pierced with a fork. Let potatoes cool until they can be handled without burning yourself.
• Cut potatoes in half lengthwise and remove the pulp and put in a bowl and put aside leaving a potato shell.
• Melt the butter in a saute pan, add onion and cook until translucent.
• Stir in lobster meat and wine, bring to a boil stirring frequently until liquid has evaporated.
• Add sour cream and heavy cream and remove from heat.
• Combine potato pulp, lobster mixture, cheese and scallions making sure everything is combined well.
• Equally stuff the potato shells with mixture.
• Bake at 400F about 30-45 minutes until hot then serve.

Steps:

• Preheat an oven to 200 degrees F (95 degrees C).
• Combine the water with 2 tablespoons salt in a large pot; bring to a boil
• Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
• Remove the lobster from the water and set aside to cool.
• When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
• Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
• Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
• Add potatoes to the boiling water; top with intact lobster tail shell.
• Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
• Remove lobster shell and discard.
• Drain the water from the saucepan.
• Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
• Add the butter to the potatoes and mash until no lumps remain.
• Add cream until you get your preferred consistency
• Fold in reserved chopped lobster meat.
• Sprinkle with paprika to serve.