Seafood Stuffed Potatoes
Serves 3
20 mins prep
55 mins cook
75 mins total
This dish combines contrasting flavors and textures to make an unforgettable taste experience. You have a sweet, succulent lobster mixed with a spicy savory dressing and potato that is then encased in a crunchy potato skin. Each bite is a harmonious combination of the ocean's freshness and the comforting and familiar taste of the potato. It is rustic charm and elegance all in one.
Boil the potatoes in salted water for 22-25 min or until easy to pinch with a fork.
Wait until they are cool so the skin doesn’t crack and then cut in half. Scoop out a hole in the middle of the potato, set aside.
Spray the potato skins with avocado oil, add salt/pepper and bake at 425°F for 20 min or until crispy.
Preheat a pan for 2 min on high, lower to medium and add your butter. Once it melts add shallots, jalapeno, capers, paprika and celery. Sautee for 2-3 min. Add in lobster and sautee 2 more min. Squeeze some lemon and remove from heat.
In another bowl add mayo, lemon zest and herbs. Mix well.
Chop the insides of the potatoes that you scooped out and mix into the mayo.
Add in the lobster mixture and a touch more lemon. Season to taste.
Fill your potato skins with lobster mixture, top with salsa macha, micro arugula and that is it.
