Lobster stuffed Baked potatoes
  • 4 large baking potatoes
  • Salt and pepper
  • 4 tab butter
  • ½ cup chopped onion
  • 2 cups chopped lobster
  • 1 cup dry vermouth
  • ½ cup crème frache
  • ½ cup Jarlsberg cheese, plus cheese for topping
  • 1 or 2 tab heavy cream
  1. Scrub the potatoes and dry them. Cut a slit in each potato. Cook in a 375* degree oven one hour. Let the potatoes cool. Cut off each top, and spoon out the insides, setting the potato a side. Set aside the shells of the potato. Salt and pepper the shells. Mash the potatoes pulp. In a bowl, melt the butter, and sauté the onion in it. Cover until tender about two minutes. Stir in the lobster and add salt and pepper. Add the vermouth to the lobster mix. Raise the heat to a boil. Stir frequently over high heat until the liquid has boiled away. Add the crème frache. Remove the lobster from the heat. Combine the lobster with the potatoes, and a[‘ half cup jarlsburg cheese. Add the heavy cream. Stuff the potato-Lobster in the skins, sprinkle with cheese and paprika. Bake at 400* 15 minutes.