LOBSTER STUFFED POTATO
I got this recipe from a chef who taught a gourmet cooking class many years ago. The recipe is from the award winning restaurant "Windows on The Water" which is in Kennebunkport, Maine, not far from President Bush's family compound. I'm sure you could substitute the lobster meat with imitation crab or lobster. Lobster meat is very expensive; around $23.00 per pound.
Provided by Mainely Debbie
Categories Lobster
Time 1h45m
Yield 8 Stuffed Potato Halves
Number Of Ingredients 10
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 IDAHO® POTATO
Chef Todd English serves this at the St Regis Resort in Aspen, Co. as a big side or a rich main course.created for idahopotato.com/fspro. Rich succulent lobster, heavy cream and mild cheddar are twice baked into a roasted Idaho Potato to create a "big" Todd English dish that practically explodes with flavor!!! This is served on a carved-out lobster tail!!! Haven't allowed for cooling time as the time varies.
Provided by Manami
Categories Lobster
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1271.4, Fat 104.9, SaturatedFat 65.5, Cholesterol 455.1, Sodium 734.9, Carbohydrate 41.1, Fiber 4.9, Sugar 2.1, Protein 44.7
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
LOBSTER MASHED POTATOES
I had this amazing dish at a lovely Pacific Northwest steakhouse and I knew I had to figure out how to make this special treat. These potatoes were so delicious, I could have skipped the steak entirely. This is my take on this rich and decadent side dish. This has become one of our traditions on Valentine's Day with a fabulous tenderloin steak. YUMMY! This would work well with your own mashed potato recipe instead of the basic mashed potato recipe listed here. You could certainly do this recipe with lobster tails instead of the whole lobster. You could even use precooked lobster ignoring the lobster cooking instructions. It looks like it is time consuming, but it is so easy and worth the effort for a special meal.
Provided by mauigirl
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 43.6 g, Cholesterol 178.4 mg, Fat 18.3 g, Fiber 4.1 g, Protein 40.2 g, SaturatedFat 11 g, Sodium 5336.1 mg, Sugar 1.8 g
GRANDMA'S STUFFED LOBSTER
This is my grandmother's recipe for stuffed coldwater lobster. It is far and away my favorite meal, and if you feel like splurging you will not be disappointed. Also, this same stuffing is excellent for fish. Serve with more melted butter for dipping.
Provided by Trey9123
Categories Seafood Shellfish Lobster
Time 56m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1544.2 calories, Carbohydrate 86.1 g, Cholesterol 614.5 mg, Fat 66.9 g, Fiber 1.2 g, Protein 145 g, SaturatedFat 34.5 g, Sodium 3320.1 mg, Sugar 17.2 g
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- Wash and wrap potatoes in tinfoil, place in pre-heated 350⁰F (175⁰C) oven for 45 minutes to an hour to bake. Test to ensure potatoes are cooked through and tender with a sharp pairing knife or skewer.
- While potatoes bake prepare the lobster meat, cracking and cutting as needed, leaving it chunky and bite sized. Chop onions, grate cheese and mince garlic. Reserve chilled until needed. As potatoes near finishing time add cream and butter to small sauce pan and melt to combine, do not boil. Reserve warm.
- Once potatoes are cooked remove them from the oven, and do not allow them to cool! use a hand-towel or oven mitt and work quickly, first removing the tinfoil then finding the best ‘flat side’ that will allow the potato to sit upright. Cut off the ‘lid’ of the potato, at about the one-third mark, horizontally. Scoop out hot potatoes flesh with a spoon and place in a waiting bowl, leaving about a half inch of fresh with the jacket, being careful not to damage the skin. Discard the top, place remaining potatoes on a baking sheet sprayed with non-stick spray. Discard one shell, you start with five, you end with four, heaping potatoes.
- Mash potato pulp with a fork to remove any lumps and season lightly. Now fold lobster, green onions, garlic and half the cheese into the still hot potato. Drizzle in HOT cream-butter mix and fold to combine, then season to taste. Resulting mixture should be chunky and sticky like mashed potatoes – not loose and runny. Scoop and press lobster-potato mix back into the potato jackets, mounting the mix up and over. Top with remaining cheese. (At this point you can reserve at room temperature for up to an hour as needed. When ready, return to 350⁰F (175⁰C) oven for 30 – 40 minutes until cheese is melted and bubbling. Serve hot.
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