Quick & Easy · Seafood

Lobster Stuffed Potatoes

Hi guys! I’m so excited to share my newest obsession with you: quick, easy meals that don’t require a lot of planning or hands on cooking time. That’s on pretty much everyone’s wish list right? If you Pinterest 30-minute meals most of what comes up is salad, some variation of pasta, or meal prep items. Don’t get me wrong: I love a good salad, I truly do. But there is only so much salad I can eat. I’m not a fan of meal prepping for a whole week either. I’m sorry, I just can’t get past the whole “it’s been in the fridge for a week” thing. I mean seriously, even restaurants are supposed to discard most cooked food after 3-4 days. Anyone that knows me also knows that I’m a tad bit picky when it comes to the type of food I’ll eat, which cuts out most of the pasta/casserole/hamburger meals. So for a little while I struggled with a good go between which always led to eating way more often than I should. Luckily, I’ve come up with a handful of meals that I can turn to when I’m short on time and energy.

One of those meals is stuffed potatoes. They’ve become all the rage in mainland US this last year, but have yet to catch on in our corner of the world. I have to admit, at first I was really skeptical. After a few tries though I totally get it. This is about the easiest thing you could make with the least amount of effort. Really all you have to do is cook the potato and top with a protein and maybe a vegetable (or make that as a side) and you’re good to go. Yes the potato takes an hour to cook, but its still an hour of hands off time. You can also do them in the microwave in 5-7 minutes. I roasted them for this recipe since it gave me time to fix the lobster sauce and I had a friend over who brought her baby. I will never say no to extra baby snuggles!

To roast your potatoes, scrub and dry each potato. Coat lightly in olive oil and sprinkle with fresh cracked pepper and salt.

Pierce the skin all over with a fork before wrapping in aluminum foil (I forgot this step and had to unwrap them lol). Roast for 45-60 minutes at 450. If you don’t have foil, follow the same steps above just without wrapping them. The skin will be tougher, but the potato will be the same.

While your potato is roasting start on your lobster and sauce. Shell and clean 8 ounces of lobster meat. I used lobster tails since fresh lobster is ridiculously hard to find here. You can also use shrimp instead of lobster if needed. To clean your tails, slit the top of each tail open and pull out the digestive tract. It’s kind of like deveining a shrimp.

Rough chop your tails and season lightly with salt and pepper.Heat a nonstick skillet over medium-high heat until hot. Add your chopped lobster and sauté until just done. The meat should be white and red. Be careful not to cook it to long or it gets tough. Remove from skillet and set aside.

To start your sauce add four tablespoons of unsalted butter to a non-stick skillet and melt until it’s all frothy.

Add 1/4 c. all purpose flour and stir with a wood spoon until smooth. Make sure to get all the flour lumps out. Remove from heat.

Add 1/3 cup dry vermouth or white wine and whisk until fully combined, then add 1 1/3 c. whole milk to the flour/wine mix. Whisk constantly until mix is smooth. Return to medium heat.

Stir constantly for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Add 3/4 to 1 cup sharp cheddar, whisking until cheese is melted and mix is smooth. Remove from heat. Taste and season with salt and pepper as desired. Stir in lobster meat and chives.

Once your potatoes are finished, unwrap and slice them 3/4 of the way through, leaving about 3/4 of an inch intact on each end of the potato. Gently push the ends toward the center of the potato until the center opens up.

Carefully scrape the insides of the potato out and place in a bowl.

At this point you can either fill the potato skin with the lobster sauce or layer the sauce with the potato flesh in the bowl. I layered the potato with the lobster, but had leftover sauce.

Either way, fill the potato to your liking and sprinkle with additional cheddar.

Pop the potatoes under the broiler for 3-5 minutes until the cheesy is melted and lightly browned.

And viola! Total hands on time is less than 30 minutes and you have a wonderfully filling, home cooked meal waiting for you.

Let me know what you think in the comments below!

Lobster Stuffed Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour

2 Servings

Lobster Stuffed Potatoes

Ingredients

    For the Sauce:
  • 4 Tbs unsalted butter
  • 1/4 c. all purpose flour
  • 1/3 c. dry vermouth
  • 1 2/3 c. whole milk
  • 3/4 c. sharp cheddar
  • 8 oz lobster tails
  • 1/4 c. minced chives
  • For the Potatos:
  • 2 medium russet baking potatoes
  • 4 tsp olive oil, divided
  • Salt and pepper to taste

Directions

    For the Potatoes:
  1. Preheat oven to 450.
  2. Scrub each potato clean of any dirt and rub with 2 tsp olive oil each. Season with salt and pepper.
  3. Peirce the potato on all sides with a fork.
  4. Wrap in aluminum foil and roast for 45-60 minutes.
  5. For the Sauce:
  6. Shell and clean your lobster tails. To clean, slit the top of the tail open and remove the digestive tract. Rough chop lobster meat and cook in a non-stick skillet over medium heat until just done. Remove from heat.
  7. In a clean non-stick pan, add 4 Tbs unsalted butter and melt until frothy.
  8. Add 1/4 c. flour and stir with a wooden spoon until smooth. Remove from heat.
  9. Add the dry vermouth and whisk until fully combined, then add milk. Whisk until combined again.
  10. Return the pan to medium heat.
  11. Stir constantly for 3-5 minutes until the sauce thicken enough to coat the back of a spoon.
  12. Add 3/4 c. cheddar cheese and mix until cheese is melted and the sauce is smooth.
  13. Season with salt and pepper as desired.
  14. Stir in cooked lobster and chives.
  15. Assembly:
  16. Once the potatoes are soft all the way through, unwrap and slice them about 3/4 of the way through leaving about 3/4" intact on each end. Push the ends together to open up the potato.
  17. Scrape the insides of the potato out and place in a bowl.
  18. You can either fill the potato shell with the lobster sauce only, or layer the lobster sauce with the extracted potato. I layered mine.
  19. Once your potato is full top with extra cheddar and broil on HI for 2-4 minutes until the cheese is melted and lightly browned.
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