Twice Baked Lobster Stuffed Potatoes
Indulge in these luxurious twice-baked potatoes, filled with creamy mashed potatoes, succulent lobster, and rich cheeses, then topped with more lobster and golden melted mozzarella. Perfect for an elegant twist on comfort food!
35
12
12
Minutes
Ingredients
Steps
Twice Baked Lobster Stuffed Potatoes
Indulge in these luxurious twice-baked potatoes, filled with creamy mashed potatoes, succulent lobster, and rich cheeses, then topped with more lobster and golden melted mozzarella. Perfect for an elegant twist on comfort food!
35
9
5
Minutes
Ingredients
Steps
Ingredients
Directions
Ingredients
- 4 OceanBox Lobster Tails
- 4 Russet potatoes
Olive oil, for brushing on potatoes - 4 tbsp butter, melted or softened & diced
- ¾ cup shredded mozzarella, divided
- ½ cup shredded Parmesan
- 2 tbsp sour cream
- 2 tbsp Dijon mustard
- 2-3 garlic cloves, minced
- Paprika, Old Bay, chives, parsley
Boil the lobster tails in enough water to cover for 1 minute per ounce of each tail (~3 – 4 mins)
Remove the tails from the water and place them in an ice bath to stop the cooking.
Remove the meat from the shell and finely chop 2 of the tails. Coarsely chop the other 2 tails to use as a topping.
Preheat the oven to 400°F.
Brush cleaned potatoes with olive oil and roast for an hour, or until a knife easily pierces the potatoes to the center.
Slice the potatoes in half or slice off the tops, depending on how you prefer to serve them.
Scoop out the flesh of the potatoes, leaving about a ¼-inch wall around the edge.
Add the scooped-out potato flesh and finely chopped lobster meat to a large bowl.
Add butter, ½ cup of the mozzarella, Parmesan, sour cream, mustard, garlic, and any additional seasonings if desired.
Season with salt and pepper and mix well, breaking up any large chunks of potato.
Spoon the mixture back into the potato shells and top with the coarsely chopped lobster meat.
Sprinkle with the remaining mozzarella cheese and bake at 400°F for 15 minutes, or until the stuffing is heated through and the cheese is melted.
Ingredients
Ingredients
- 4 OceanBox Lobster Tails
- 4 Russet potatoes
Olive oil, for brushing on potatoes - 4 tbsp butter, melted or softened & diced
- ¾ cup shredded mozzarella, divided
- ½ cup shredded Parmesan
- 2 tbsp sour cream
- 2 tbsp Dijon mustard
- 2-3 garlic cloves, minced
- Paprika, Old Bay, chives, parsley
Directions
Boil the lobster tails in enough water to cover for 1 minute per ounce of each tail (~3 – 4 mins)
Remove the tails from the water and place them in an ice bath to stop the cooking.
Remove the meat from the shell and finely chop 2 of the tails. Coarsely chop the other 2 tails to use as a topping.
Preheat the oven to 400°F.
Brush cleaned potatoes with olive oil and roast for an hour, or until a knife easily pierces the potatoes to the center.
Slice the potatoes in half or slice off the tops, depending on how you prefer to serve them.
Scoop out the flesh of the potatoes, leaving about a ¼-inch wall around the edge.
Add the scooped-out potato flesh and finely chopped lobster meat to a large bowl.
Add butter, ½ cup of the mozzarella, Parmesan, sour cream, mustard, garlic, and any additional seasonings if desired.
Season with salt and pepper and mix well, breaking up any large chunks of potato.
Spoon the mixture back into the potato shells and top with the coarsely chopped lobster meat.
Sprinkle with the remaining mozzarella cheese and bake at 400°F for 15 minutes, or until the stuffing is heated through and the cheese is melted.
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