RECIPES FOR A MINI-SEASON FEAST

Lobster Stuffed Twice Baked Potatoes

Probably the most popular side dish at our annual lobster feast.

Ingredients

     1.     Potatoes (1 per person)

     2.     Lobster (1 tail per 2 whole potatoes)

     3.     Chives

     4.     Butter (1 Tablespoon/potato)

     5.     Sour Cream (to taste)

     6.     Milk (if you feel like being healthy)

     7.     Real Bacon Bits (Don't go Bacos)

     8.     Salt

     9.     Pepper

     10.   Shredded cheddar cheese (one bag usually does 4-5 potatoes)

Directions

Follow the instructions of how to de-shell the lobster tails. You will want to cook the lobster almost all the way through (allow a good 4-5 minutes of steaming for fresh tails).

Bake the Potatoes in an oven @ 400 degrees (the higher temp allows for a crispier skin) until you can easily put a fork into them.

Once the potatoes are finished take them out of the oven (you can let them cool if you want). Cut the potatoes in half (long ways) and using a spoon empty the white into a bowl.

To the bowl add half of your cheese and all the butter. Mash & add Sour - Cream and Milk until you have a fairly smooth consistency (think mashed potatoes). Add Bacon, half your chives, salt & pepper (go light here as you will add a little more later). Mix well

Chop Lobster into bite-sized pieces. Add lobster to bowl. Mix

Re-fill skins with filling (don't be afraid to over-stuff).

Top with remaining cheese & chives. Crack sea-salt and pepper on top.

Place back into the oven @ 400 for 5-10 minutes or until cheese is fully melted.