Lobster Stuffed Idaho® Potato |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 3 |
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Chef Todd English serves this at the St Regis Resort in Aspen, Co. as a big side or a rich main course.created for /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. 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) |
Directions:
1. Roast whole potatoes in a 400°F oven until fork tender, approximately 40 minutes & let cool.
2. Cut in half width-wise, hollow out and reserve cooked potato.
3. In a mixing bowl, combine cooked potato, heavy cream, butter, cheddar cheese, salt, pepper & crushed red pepper (if using).
4. Mash together all ingredients.
5. Fold in fresh lobster meat and chives, reserving the 1/2 cup of fresh meat.
6. Stuff the lobster mixture back into the potatoes, cover and heat at 400°F for 15 minutes.
7. In sauté pan, heat reserved lobster meat with 1 tablespoon butter.
8. Remove potatoes from oven.
9. While still hot, top with warmed lobster meat.
10. Serve immediately.
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