Name: Twice-Baked Potatoes Stuffed with Lobster
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 servings
Ingredients: 3 medium russet potatoes; 2 whole lobsters (1 1/2 to 2 1/2 pounds), cooked; 1 pound unsalted butter; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon crushed red pepper flakes; 1 sprig fresh tarragon, roughly torn; 1/3 cup heavy cream; Kosher salt and freshly cracked black pepper; Neutral oil, for frying

Directions

Special equipment:

a high-powered blender; a deep-fryer; a food mill or ricer

Preheat the oven to 375 degrees F.
Wash the potatoes and place in the oven. Bake until fork-tender, 45 minutes to 1 hour.
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.
Preheat a deep-fryer to 375 degrees F.
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.
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.