Recipe
Ingredients
2 (1.5 POUND)
4 LARGE
1/3 CUP, FINELY CHOPPED
1/2 CUP, FINELY CHOPPED
1/2 CUP, GRATED, PLUS A LITTLE EXTRA
TO TASTE
4 TABLESPOONS
1 CUP
1/2 CUP
1 TO 2 TABLESPOONS
1 CUP
1 CUP
Directions
Step 1:
Cook and pick your Maine lobsters. Scrub and dry your potatoes and cut a deep slit in the top of each one. Set the potatoes on the middle rack of the oven and bake for 1 hour. Let them cool slightly, cut off and discard the tops and scrape the potato pulp into a bowl, being careful not to scrape through the skin. Salt and pepper the potato skins. Mash the potato pulp and set aside.
Step 2:
Melt butter in a small skillet and sauté the chopped onion until translucent. Add mushrooms and sauté for another 5 minutes. Stir in the Maine lobster and season with salt and pepper. Add vermouth, and then raise the heat to a boil. Stir frequently until all the liquid has boiled away. Stir in crème fraiche and remove from heat.
Step 3:
Combine the Maine lobster mixture with the reserved mashed potatoes and 1/2 jarlsburg cheese. Add heavy cream. Stuff the mixture into the potato skin shell, mounding the mixture slightly.
Step 4:
Sprinkle remaining cheese on top and bake at 400 degrees for 15 minutes or until mixture is hot and bubbly.
Step 5: Crème Fraiche
Whisk heavy cream and sour cream together. Let stand in a reasonably warm spot until thickened. Cover and refrigerate for at least 4 hours.
Maine lobster
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