Description
The best that Prince Edward Island has to offer, red dirt Russets and fresh Atlantic Lobster in Lobster Stuffed Baked Potatoes, double-baked potatoes that eat like a meal!
Ingredients
Units
Scale
- 5 large Russet baking potatoes
- 3 – 4 pounds fresh, shelled, cooked lobster meat
- 1/2 – 3/4 cup light (18%MF) cream
- 1/4 cup butter (salted)
- 5 – 6 cloves of garlic, minced
- 1 bunch green onions, chopped
- 2 cups sharp, aged Canadian cheddar
- salt & pepper to taste
Instructions
- Wash and wrap potatoes in tinfoil, place in pre-heated 350⁰F (175⁰C) oven for 45 minutes to an hour to bake. Test to ensure potatoes are cooked through and tender with a sharp pairing knife or skewer.
- While potatoes bake prepare the lobster meat, cracking and cutting as needed, leaving it chunky and bite sized. Chop onions, grate cheese and mince garlic. Reserve chilled until needed. As potatoes near finishing time add cream and butter to small sauce pan and melt to combine, do not boil. Reserve warm.
- Once potatoes are cooked remove them from the oven, and do not allow them to cool! use a hand-towel or oven mitt and work quickly, first removing the tinfoil then finding the best ‘flat side’ that will allow the potato to sit upright. Cut off the ‘lid’ of the potato, at about the one-third mark, horizontally. Scoop out hot potatoes flesh with a spoon and place in a waiting bowl, leaving about a half inch of fresh with the jacket, being careful not to damage the skin. Discard the top, place remaining potatoes on a baking sheet sprayed with non-stick spray. Discard one shell, you start with five, you end with four, heaping potatoes.
- Mash potato pulp with a fork to remove any lumps and season lightly. Now fold lobster, green onions, garlic and half the cheese into the still hot potato. Drizzle in HOT cream-butter mix and fold to combine, then season to taste. Resulting mixture should be chunky and sticky like mashed potatoes – not loose and runny. Scoop and press lobster-potato mix back into the potato jackets, mounting the mix up and over. Top with remaining cheese. (At this point you can reserve at room temperature for up to an hour as needed. When ready, return to 350⁰F (175⁰C) oven for 30 – 40 minutes until cheese is melted and bubbling. Serve hot.
Notes
If you’re enjoying any part of the Canadian Maritime provinces, ask the locals for their favorite fish monger/wholesaler. They often have fresh cooked lobber ready for the taking, perfect for lobster salads or lobster rolls. Then it’s up to you to crack and harvest the meat. But… if that’s too much for you… ask (and be prepared to tip) and that nice person behind the counter might even do it for you.
- Prep Time: 20 mins
- Cook Time: 90 mins
- Category: Seafood
- Method: Baking
- Cuisine: Canadian