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October 17, 2017
Twice Baked Potatoes with Maine Lobster Recipe
4 ServingsIngredients:2ct 1 1/2 Maine lobsters4 large baking potatoes4 tablespoons butter1/3 cup onions, finely chopped1/2 cup mushrooms, finely chopped1 cup dry white vermouth1/2 cup crème fraiche (see recipe below)1/2 cup Jarlsburg cheese, grated, plus a little extra1 to 2 tablespoons heavy creamSalt and pepper to tasteCrème Fraiche:1 cup heavy cream1 cup sour creamDirections:
Step 1.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.
Step 2.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.
Step 3.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.
Step 4.Sprinkle remaining cheese on top and bake at 400 degrees for 15 minutes or until mixture is hot and bubbly.
Step 5.Crème Fraiche: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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