Title: Twice-baked potatoes with lobster
 Categories: Vegetables, Main dish
      Yield: 4 Servings
 
      4 lg Baking potatoes
           Salt & pepper to taste
    1/2 c  Onion, yellow, chopped
    1/2 c  Mushrooms, fresh, chopped
      2 c  Lobster, cooked (or crab)
      1 c  Vermouth, dry
    1/2 c  CrŠme FraŒche
    1/2 c  Jarlsberg cheese, grated
           Plus addl for topping
      2 tb Heavy cream
 
     Scrub and dry the potatoes. Cut a small deep slit in the top of
  each. Set the potatoes on the middle rack of a preheated 375øF. oven
  and bake about 1 hour, or until potatoes are tender when pricked with
  a fork.
     Let potatoes cool slightly, cut off and discard the tops, and
  scrape the potato pulp into a bowl. Do not scrape so deeply that you
  tear the potato skin. Salt and pepper the potato shells; reserve.
  Mash the potato pulp; reserve.
     Melt the butter in a small skillet and saut‚ the chopped onion,
  covered, until tender and lightly colored, about 25 minutes. Add the
  mushrooms and saut‚ for another 5 minutes. Stir in the lobster or
  crab. Season with salt and pepper, add the vermouth, then raise heat
  to a boil. Stir frequently over high heat until all liquid has boiled
  away. Stir in crŠme fraŒche and remove from heat.
     Combine lobster mixture with the reserved mashed potato pulp and
  1/2 cup Jarlsberg. Taste, correct seasoning; add heavy cream if the
  mixture seems too dry.
     Stuff the mixture into the reserved potato skins; mound the filling
  slightly. Sprinkle additional grated cheese on top and place on baking
  sheet.
     Bake again at 400øF., until potatoes are hot and cheese is
  bubbling. Serve immediately