| Lobster Stuffed Potatoes
6 baking potatoes
1/2 cup of fresh mushrooms
1 large yellow onion
2 cloves garlic (diced)
8 ounces of fresh lobster meat
Note: You may substitute with crabmeat
2 scallions, finely chopped
1 pint of sour cream
1/2 cup of fresh Parmesan cheese
1/2 cup of gruyere or Swiss cheese
1/4 cup of cheddar (white cheese)
1/4 cup of vermouth
Fresh ground black pepper
1 egg (beaten well) |
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Bake the potatoes for 45 minutes in 400ºF. oven until tender. Scoop out inside of potatoes, leaving 1/4 inch of potato in skin. Set aside. In a skillet, sauté onion and garlic until transparent, in about 2 tablespoons butter, add mushrooms, sauté 3-5 minutes. Meanwhile chop the lobster meat into bite-size pieces. Add to sauté mixture, sauté about 3 minutes, until it's heated through, turn burner to medium high, add the vermouth, cook until vermouth boils down. Set aside. Meanwhile, add sour cream to potatoes and hand mash together, add the cheddar and Gruyere cheese, mix together, add plenty of fresh-ground pepper, add beaten egg, add the lobster mixture, blend together, add scallions and 1/4 cup of Parmesan. Stuff potatoes with mixture, sprinkle with remaining Parmesan cheese. Bake in 350ºF. oven until golden brown, about 15 minutes.
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