Brooke Williamson’s Twice-Baked Potatoes Stuffed with Lobster, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Brooke Williamson

Twice-Baked Potatoes Stuffed with Lobster

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  • Level: Advanced
  • Total: 1 hr 40 min
  • Active: 55 min
  • Yield: 6 servings



Special equipment:
a high-powered blender; a deep-fryer; a food mill or ricer
  1. Preheat the oven to 375 degrees F.
  2. Wash the potatoes and place in the oven. Bake until fork-tender, 45 minutes to 1 hour.
  3. Meanwhile, remove the lobster meat from the tail and claws and chop into bite-sized pieces (reserve the shells). Place the butter in a medium saucepan and add the garlic. Cook over medium-low heat until fragrant and lightly golden. Add the tomato paste and red pepper flakes and toast for an additional few minutes. Add the lobster shells and tarragon and bring to a simmer. Simmer over low heat for 10 minutes. Add the lobster shell mixture to a high-powered blender and blend until as smooth as possible (see Cook's Note). Strain into a medium saucepan and pour in the heavy cream, whisking until combined. Season with salt and keep warm.
  4. Preheat a deep-fryer to 375 degrees F.
  5. Remove the potatoes from the oven (keep the oven on) and slice in half lengthwise. Scoop out the flesh of the potatoes into a bowl using a large spoon. Put the scooped potato skins into the deep-fryer and fry, in batches, until golden brown and crispy, about 3 minutes.
  6. Meanwhile, rice the potato flesh through a food mill or handheld ricer. Fold in the lobster butter and lobster meat. Season with salt and pepper. Fill the potato skins with a generous portion of the lobster filling and bake again until the tops are golden brown, 10 to 15 minutes.

Cook’s Note

If you do not have a high-powdered blender, discard the shells before blending.