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Sides | |
| 4 medium Yukon gold potatoes (2 1/2 to 3 pounds), scrubbed and dried Two 1 1/2-pound lobsters (or 2 8 oz lobster tails) cooked and cooled (slightly underdone is best). For simplicity, get a few tails, separate from the shell, coat with garlic butter and smoke 45-60 minutes till done) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 tablespoon finely chopped fresh rosemary 1/4 cup finely chopped scallions, plus more for garnish 1 cup creme fraiche or sour cream 1 cup (about 3 3/4 ounces) shredded Gruyere | |
| Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven. Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes, depending on size, it can take up to 60 or so, check with a fork. Crack the lobster and remove the meat. Rough chop to large size chunks. Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later. In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined. Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Quickly broil to lightly brown the top. Top with the scallions, and serve. | |
Excellent | |
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