Lobster Stuffed Potato Recipes

LOBSTER STUFFED POTATO

Steps:

• Bake the potatoes at 375 for about 1 hour or until center can easily be pierced with a fork. Let potatoes cool until they can be handled without burning yourself.
• Cut potatoes in half lengthwise and remove the pulp and put in a bowl and put aside leaving a potato shell.
• Melt the butter in a saute pan, add onion and cook until translucent.
• Stir in lobster meat and wine, bring to a boil stirring frequently until liquid has evaporated.
• Add sour cream and heavy cream and remove from heat.
• Combine potato pulp, lobster mixture, cheese and scallions making sure everything is combined well.
• Equally stuff the potato shells with mixture.
• Bake at 400F about 30-45 minutes until hot then serve.

LOBSTER STUFFED WITH MASHED POTATOES

Steps:

• Wash live lobsters under cold water, leaving rubber bands on claws. To kill a lobster sever its spinal cord (this is the least painful method). Deaden its sense of pain by thrusting the tip of the knife between the lobster's eyes and continue moving downward into the natural breach where the head and front abdominal shells meet. Turn lobster around and split downthe tail, but do not cut in half. Discard stomach. Remove rubber bands from claws. Place lobsters on baking dish or baking pan. Insert wooden skewers through the length of tails. Season with salt, pepper and 2 ounces of butter. using a pastry bag with a star tip, pipe mashed potatoes (see Mashed Potato recipe) into front cavity and bake in 375 degree oven for about 15 minutes. Serve lobster with melted butter and lemon wedges.
• For the mashed potatoes: Dice potatoes into 1-inch cubes. Place 1 1/2 quarts of water in medium-size pot over high heat. When the water boils, add the potatoes. Cover and cook until fork-tender. When potatoes are cooked, drain well using a colander. While the potatoes are draining in colander, melt butter in small pot. Add heavy ceam to butter. Bring butter and cream to a boil. Remove from stove. Place drained potatoes in a mixing bowl. Set electric mixer to medium speed and proceed wihpping potatoes. With machine running, slowly add heavy cream and butter. Whip potatoes until smooth (approximately 4 to 5 minutes). Stop machine and remove bowl. Fold in sour cream and scallions. Add salt and pepper. Place a star tip on pastry bag. Place potatoes in pastry bag. Pipe mashed potatoes into front cavity of lobster (see Lobster Recipe) and bake in 375 degree oven for 15 minutes. Yield: 2 servings

CRAB AND LOBSTER STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
• In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

LOBSTER STUFFED IDAHO® POTATO

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.

GRANDMA'S STUFFED LOBSTER

Steps:

• Melt butter in a skillet over medium heat. Add scallops; cook and stir until opaque, about 6 minutes.
• Combine the cooked scallops and melted butter from the skillet, ground crackers, graham cracker crumbs, and poultry seasoning in a bowl. Mix well, adding additional melted butter if the stuffing is too dry.
• Bring 2 inches water to a boil in a large pot. Place lobsters in pot; steam until bright red, about 20 minutes.
• Lay cooked lobsters on the their backs on a work surface. Wear gloves and make an incision between the legs down to the tail using a heavy knife. Pry open the chest cavity and rinse out innards with warm water. Fill the chest cavity and tail with the stuffing until overflowing.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place stuffed lobsters on their back on a baking sheet.
• Bake under the broiler until stuffing has browned, about 5 minutes.