Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Baking potatoes 1 c Vermouth, dry
Salt pepper to taste 1/2 c Cr?me Fra?che
1/2 c Onion, yellow, chopped 1/2 c Jarlsberg cheese, grated
1/2 c Mushrooms, fresh, chopped Plus addl for topping
2 c Lobster, cooked (or crab) 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 cr?me fra?che 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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