My family loves seafood but we live in the center of the country where fresh seafood, I mean REALLY fresh, is minimal at best. Living in New York we took the seafood for granted. In fact we never really thought about it until we got to Michigan and it was no longer in every restaurant and grocery. We still love fresh seafood when we can get it but we have had to make due in other ways. So, if you have fresh lobster to make this dish it is amazing but if you don’t canned lobster works just as well.
This was decadent and so rich! It was great as a meal and would be a heavy side dish. Serve this with a nice green salad and it is a perfectly simple meal.
- 4-6 large potatoes, washed and cleaned
- 1/4 cup whole milk
- 3 tablespoons butter
- 1/2 cup sharp cheddar cheese, shredded
- 1 (6.5 oz) can lobster or 1 cup lobster (cleaned)
- salt and black pepper, to taste
- Toppings for serving: green onions, sour cream, extra salt and black pepper
- Clean and bake potatoes at 400 degrees for about 45 minutes until potatoes are fork tender.
- Remove potatoes from oven and using an oven mitt or towel carefully cut off the top 1/3rd of the potato. Using a spoon scrape the potato from the top in to a bowl and discard the tops. Then carefully scoop out the flesh from the potato being careful to leave enough that the potato remains intact and doesn’t tear. Do this for each potato.
- Add butter, milk, cheddar cheese, lobster, salt and black pepper to the warm potatoes in the bowl. Mash it together lightly leaving some lumps. Taste the mixture and adjust seasonings, cheese, etc…
- Re-stuff the mixture back into the potatoes. Return potatoes to oven for 15-20 minutes until potatoes are completely warmed through.
- Remove potatoes form oven and serve topped with green onions and or sour cream, as desired.