Lobster Thermidor Twice Baked Potatoes

There has been a trend in the food scene in particular, but in all areas really, of making what’s old new again. It has a lot to do with playing on Nostalgia, whether it’s homemade poptarts or snack cakes making a comeback or rebooting old tv shows and movies, there has definitely been a lot resurfacing from the past. Lobster Thermidor may not be the first thing that comes to mind when you think of something nostalgic, I think this recipe will strike a nostalgic chord for some of you. Lobster Thermidor definitely is a classic dish that you don’t see on menus too often anymore, when is the last time you made Lobster Thermidor for guests or your family? My point exactly. But what could be bad about lobster in a buttery, creamy, wine sauce?

Usually Lobster Thermidor is made by removing the lobster meat and mixing it with wine sauce and cheese and stuffing it back into the shells and baking it until it is golden and melted. I decided to do it a little differently and instead of the lobster meat going back into the shell, I used it to make twice baked potatoes. If you have never made twice baked potatoes, you are missing out. All you do is bake your potatoes, scoop out the insides, mix the insides with whatever ingredients you want, stuff it back into the potato skins, top with cheese and bake them in the oven. So good. For this recipe, I did exactly that, but mixed my potatoes with lobster thermidor and Edam cheese, stuffed them back into the potato skin, topped them with a whole mini lobster tail, covered that with grated Edam and parmesan cheese and then put them in the smoker to melt and crisp up and get a little hit of smoke flavour. I grilled up some lemon and then gave my potatoes a squeeze of that grilled lemon juice over top and garnished them with chopped chives. They were absolutely insane and took comfort food to a new level. If you want to find out how to make my Lobster Thermidor Twice Baked Potatoes, keep reading or jump to the full recipe.

Set smoker to 425F. Wrap your baked potatoes in aluminum foil and puncture with a fork, place in the smoker for about an hour to cook through.

Once the potatoes are done cooking, remove from the smoker, unwrap and remove the insides by cutting a lit in the top of the potato and scooping out the flesh.

Place the insides of the potatoes in a bowl and mix in about half of the shredded edam cheese, set aside.

To prepare your lobster thermidor, remove the lobster tails from the shell and cut a slit along the top of the tail.

Place a cast iron pan on the plancha and add your butter. Add the chopped shallots and chopped fresh thyme, the zest from one lemon and the juice from half, 1 tsp hot mustard and stir.

Add about half of the grated parmesan cheese and mix. Pour in the white wine and stir, allow to cook and reduce, about 3-4 minutes. Add the lobster tails to the pan, allow to cook and baste with the sauce. Add in the cream and stir. Season with black pepper and salt, stir and baste with the sauce until the tails are cooked through.

Remove two of the tails from the pan and chop up, add to the potato and cheese and spoon in some of the sauce, mix.

Fill the empty potato skins with the potato and lobster mixture. Place one lobster tail on each potato, cover with sauce.

Top the potatoes with grated Edam and parmesan cheese. Place back in the smoker and cook until the cheese is melted and golden.

Cut your other lemon in half and grill on the plancha. Chop your chives. Remove the finished twice baked potatoes from the smoker and place on a plate or platter. Garnish with the chopped chives and grilled lemon. Squeeze the grilled lemon over top.

And now for the full recipe...

Lobster Thermidor Twice Baked Potatoes

Serves 2-3 people

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

3 russet potatoes

5 mini lobster tails (1/4 lb each)

2 lemons

½ cup shredded Edam Cheese

½ cup shredded parmesan cheese

¼ lb butter

2 shallots

2 tbsp cream

1 tsp hot mustard

¼ cup white wine

1 tbsp finely chopped fresh thyme

1 tbsp chopped chives for garnish

How to Make Lobster Thermidor Twice Baked Potatoes

Set smoker to 425F.

Wrap your baked potatoes in aluminum foil and puncture with a fork, place in the smoker for about an hour to cook through.

Once the potatoes are done cooking, remove from the smoker, unwrap and remove the insides by cutting a lit in the top of the potato and scooping out the flesh. Place the insides of the potatoes in a bowl and mix in about half of the shredded edam cheese, set aside.

To prepare your lobster thermidor, remove the lobster tails from the shell and cut a slit along the top of the tail. Place a cast iron pan on the plancha and add your butter. Add the chopped shallots and chopped fresh thyme, the zest from one lemon and the juice from half, 1 tsp hot mustard and stir. Add about half of the grated parmesan cheese and mix. Pour in the white wine and stir, allow to cook and reduce, about 3-4 minutes. Add the lobster tails to the pan, allow to cook and baste with the sauce. Add in the cream and stir. Season with black pepper and salt, stir and baste with the sauce until the tails are cooked through.

Remove two of the tails from the pan and chop up, add to the potato and cheese and spoon in some of the sauce, mix. Fill the empty potato skins with the potato and lobster mixture. Place one lobster tail on each potato, cover with sauce and grated Edam and parmesan cheese. Place back in the smoker and cook until the cheese is melted and golden.

Cut your other lemon in half and grill on the plancha. Chop your chives. Remove the finished twice baked potatoes from the smoker and place on a plate or platter. Garnish with the chopped chives and grilled lemon. Squeeze the grilled lemon over top before enjoying.

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