Seafood Stuffed 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. Scoop out a hole in the middle of the potato, set aside.
3 Spray the potato skins with avocado oil, add salt/pepper and bake at 425°F for 20 min or until 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 that you scooped out and mix into the mayo.
7 Add in the lobster mixture and a touch more lemon. Season to taste.
8 Fill your potato skins with lobster mixture, top with salsa macha, micro arugula and that is it.