Twice-Baked Potatoes with Lobster

Directions

Scrub and dry the potatoes.

Cut a small deep slit in the top of each.

Set the potatoes on the middle rack of a preheated 375℉ (190℃). oven and bake about 1 hour, or until potatoes are tender when pricked with a fork.

Let potatoes cool slightly, cut off and discard the tops, and scrape the potato pulp into a bowl.

Do not scrape so deeply that you tear the potato skin.

Salt and pepper the potato shells; reserve. Mash the potato pulp; reserve.

Melt the butter in a small skillet and sauté the chopped onion, covered, until tender and lightly colored, about 25 minutes.

Add the mushrooms and sauté for another 5 minutes.

Stir in the lobster or crab. Season with salt and pepper, add the vermouth, then raise heat to a boil.

Stir frequently over high heat until all liquid has boiled away.

Combine lobster mixture with the reserved mashed potato pulp and ½ cup Jarlsberg.

Taste, correct seasoning; add heavy cream if the mixture seems too dry.

Stuff the mixture into the reserved potato skins; mound the filling slightly.

Sprinkle additional grated cheese on top and place on baking sheet.

Bake again at 400℉ (200℃). until potatoes are hot and cheese is bubbling.

Serve immediately