LOBSTER STUFFED IDAHO® POTATO

Lobster Stuffed Idaho® Potato image

Chef Todd English serves this at the St Regis Resort in Aspen, Co. as a big side or a rich main course.created for idahopotato.com/fspro. Rich succulent lobster, heavy cream and mild cheddar are twice baked into a roasted Idaho Potato to create a "big" Todd English dish that practically explodes with flavor!!! This is served on a carved-out lobster tail!!! Haven't allowed for cooling time as the time varies.

Provided by Manami

Categories Lobster

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

3 idaho potatoes
1 cup heavy cream
1/2 lb unsalted butter, reserve 1 T
4 ounces mild white cheddar cheese or 4 ounces sharp cheddar cheese, grated
1 lb fresh lobster meat, reserve 1/2 C
1/2 cup fresh chives, chopped
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes (optional)

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.

Nutrition Facts : Calories 1271.4, Fat 104.9, SaturatedFat 65.5, Cholesterol 455.1, Sodium 734.9, Carbohydrate 41.1, Fiber 4.9, Sugar 2.1, Protein 44.7