Recipe - Twice-Baked Potatoes With Lobster

4 lg Baking potatoes
Salt & pepper to taste
One half cup Onion, yellow, chopped
One half cup Mushrooms, fresh, chopped
2 cup Lobster, cooked (or crab)
1 cup Vermouth, dry
One half cup CrŠme FraŒche
One half cup Jarlsberg cheese, grated
Plus addl for topping
2 tablespoon 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini