1/2 cup/125 ml lobster meat, diced
6 potatoes, baked
1 tbsp/15 ml butter
1/2 cup/125 ml sour cream
1/4 cup/50 ml onion, grated
1/4 tsp/1 ml pepper
1/4 cup/50 ml mushrooms, diced
1/2 cup/125 ml cheddar cheese, grated
Preheat oven to 375 degree F (190 degrees C).
Cut baked potatoes in half lengthwise and carefully scoop out insides, reserving the skins. In a bowl, mash the potato, then add butter, sour cream, onion and pepper. Beat until smooth. Fold in lobster meat and mushrooms, and place mixture back in the 12 potato skin halves.
Sprinkle with grated cheese and place on a baking sheet.
Bake 15-20 minutes or until potatoes are heated through. Serves 6.
There's no better way to inspire envy among your shellfish-loving friends than to tell them you dined on the freshest possible PEI mussels. But if you're looking to really impress them, discuss the distinction between Malpeques and Raspberry Points, or between Colville Bays and Lucky Limes. These and more "boutique" oyster brands can be enjoyed at many of our local restaurants and pubs.