Title: Twice-Baked Potatoes with Lobster
Categories: Vegetable Entree Shellfish
Yield: 4 Servings

4	lg	Baking potatoes
		Salt & pepper to taste
1/2	c	Onion, yellow, chopped
1/2	c	Mushrooms, fresh, chopped
2	c	Lobster, cooked (or crab)
1	c	Vermouth, dry
1/2	c	CrŠme FraŒche
1/2	c	Jarlsberg cheese, grated
		Plus addl for topping
2	tb	Heavy cream

Scrub and dry the potatoes. Cut a small deep slit in the top of each. Set the potatoes on the middle rack of a preheated 375øF. oven and bake about 1 hour, or until potatoes are tender when pricked with a fork. Let potatoes cool slightly, cut off and discard the tops, and scrape the potato pulp into a bowl. Do not scrape so deeply that you tear the potato skin. Salt and pepper the potato shells; reserve. Mash the potato pulp; reserve. Melt the butter in a small skillet and saut‚ the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and saut‚ for another 5 minutes. Stir in the lobster or crab. Season with salt and pepper, add the vermouth, then raise heat to a boil. Stir frequently over high heat until all liquid has boiled away. Stir in crŠme fraŒche and remove from heat. Combine lobster mixture with the reserved mashed potato pulp and 1/2 cup Jarlsberg. Taste, correct seasoning; add heavy cream if the mixture seems too dry. Stuff the mixture into the reserved potato skins; mound the filling slightly. Sprinkle additional grated cheese on top and place on baking sheet. Bake again at 400øF., until potatoes are hot and cheese is bubbling. Serve immediately

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