Lobster Salad Stuffed Crispy Potatoes

1. Boil the potatoes in salted water for 22-25 min or until easy to pinch with a fork.
2. Wait until they are cool so the skin doesn’t crack, and then cut in half and remove the flesh.
3. Spray potatoes with avocado oil, add salt/pepper and bake at 425F for 20 min or til crispy.
4. 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.
5. In another bowl add mayo, lemon zest and herbs. Mix well.
6. Chop the insides of the potatoes and mix into the mayo.
7. Add in the lobster mixture and a touch more lemon. Season to taste.
8. Fill your potatoes, top with salsa macha, micro arugula and that’s it.