Creamy Lobster Baked Potato Food

LOBSTER MASHED POTATOES

Steps:

• Preheat an oven to 200 degrees F (95 degrees C).
• Combine the water with 2 tablespoons salt in a large pot; bring to a boil
• Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
• Remove the lobster from the water and set aside to cool.
• When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
• Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
• Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
• Add potatoes to the boiling water; top with intact lobster tail shell.
• Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
• Remove lobster shell and discard.
• Drain the water from the saucepan.
• Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
• Add the butter to the potatoes and mash until no lumps remain.
• Add cream until you get your preferred consistency
• Fold in reserved chopped lobster meat.
• Sprinkle with paprika to serve.

RED LOBSTER SALT CRUSTED BAKED POTATOES

Steps:

• Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
• Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
• Pour oil onto one small plate and salt onto another.
• Place an ungreased cookie sheet next to the plates.
• One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
• Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
• Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
• Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
• Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
• Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.

LOBSTER SAUCE FOR MASHED POTATOES

Steps:

• Melt the butter in a large pot over medium heat. Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice. Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol.
• Pour in the heavy cream, and bring to a simmer. Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes. Strain through a fine mesh strainer, and discard the solids. Season to taste with salt and pepper.