Lobster-Stuffed Baked Potato Recipe
Prep Time:
25 minutes
Cook Time:
1 hour, 10 minutes
Servings:
4 Servings
Ingredients
  • 4 large russet potatoes
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • ¼ cup crème fraîche
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh chives, finely minced
  • 1 tablespoon fresh tarragon, finely minced
  • 1 teaspoon lemon juice
  • Zest of ½ lemon
  • 1 teaspoon white wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons dry white wine
  • 3 lobster tails (6–8 ounces each), cooked and meat removed and roughly chopped
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 2 tablespoons butter
  • ¼ cup crème fraîche, plus more for serving
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon butter, melted
  • 1 teaspoon flaky salt
Directions
  1. Preheat the oven to 400 F.
  2. Scrub the potatoes, prick them all over with a fork, and rub them with oil and salt.
  3. Bake the potatoes directly on the rack for 55–60 minutes until completely tender when pierced.
  4. While the potatoes bake, to make the herb sauce, whisk all the sauce ingredients together, season, and refrigerate.
  5. Preheat a pan with 2 tablespoons of butter over medium heat.
  6. Add the shallot and saute over medium heat until soft, about 3 minutes. Add the garlic and cook for 1 minute.
  7. Add the white wine and cook to reduce until nearly dry.
  8. Add the lobster meat, toss to coat, season with salt and white pepper, and remove from the heat.
  9. When the potatoes are done, slice off the top third lengthwise. Scoop the flesh from both the lid and the base, leaving a ¼-inch wall on the base.
  10. Pass all the potato flesh through a tight fine-mesh colander into a bowl, pressing firmly with a spatula. Work in batches and scrape the underside of the colander between passes.
  11. Fold in the butter and crème fraîche while still hot.
  12. Fold the lobster mixture into the potato, reserving about a cup for the top.
  13. Take half the filling and scoop it into the potatoes.
  14. Transfer the remaining filling to a piping bag fitted with a large round or star tip.
  15. Pipe the remaining filling back into the potato shells, mounding it above the rim. Top it with the reserved lobster pieces.
  16. Return the potatoes to the oven for 8–10 minutes until heated through.
  17. Brush the large lobster pieces with melted butter. Drizzle with herb sauce, scatter chives, and sprinkle with flaky salt.
  18. Serve immediately with the remaining herb sauce on the side.