PEI Orange-Tarragon Lobster Topped Baked Potato Recipe
PEI Orange-Tarragon Lobster Topped Baked Potato
Flavours of Prince Edward Island
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: 45 minutes

Difficulty: Easy
Chef's Note

Combining the best of PEI: Lobster and Potatoes!

You can substitute crème fraîche or sour cream to mayonnaise.

For 4 servings

- 4 large PEI Russet Potatoes
- 1 knob of butter
- 1 cup / 250 ml Lobster Meat, cooked & chopped
- 1 tbsp Mayonnaise
- 2 tsp Fresh Tarragon, chopped
- 1/2 cup / 125 ml Fennel Bulb, chopped
- 1/2 tsp Orange Zest
- 2 tbsp Orange Juice
- 1 tsp Olive Oil
- 1/4 tsp Sea Salt
- Pepper
  1. Preheat oven to 200°C / 400ºF
  2. Gently scrub potatoes to remove dirt and loose skin; prick each potato several times with a fork.
  3. Place the potatoes in oven for 45 minutes or until cooked through.
  4. Remove from oven and cool slightly.
  5. Cut off top of potatoes. lengthwise and carefully scoop out insides, reserving the skins.
  6. In a bowl, mash the potato flesh with butter. Season with salt and pepper.
  7. In another bowl, mix the remaining ingredients.
  8. Put mash back in potato shell then create a well in the middle.
  9. Top each well with the lobster mixture and serve immediately
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