Lobster Stuffed Idaho® Potatoes

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.

Ingredients

• 3 Idaho potatoes
• 1 cup heavy cream
• 1/2 pound unsalted butter, reserve 1 tablespoon
• 4 ounces mild white cheddar cheese, grated
• 1 pound fresh lobster meat, reserve 1/2 cup
• 1/2 cup fresh chives, chopped
• To taste salt and pepper

Instructions

1. Roast whole potatoes in a 400 degrees 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 and pepper. Mash together.
4. Fold in fresh lobster meat and chives, reserving the 1/2 cup of fresh meat.
5. Stuff the lobster mixture back into the potatoes, cover and heat at 400 degrees F for 15 minutes.
6. In sauté pan, heat reserved lobster meat with 1 tablespoon butter.
7. Remove potatoes from oven.
8. While still hot, top with warmed lobster meat.
9. Serve immediately.

Attribution

Recipe and photo used with permission from: Idaho® Potato Commission
Recipe source: Chef Todd English, The St. Regis Resort, Aspen, Colorado