Lobster Stuffed Potato – a delicious recipe with baking potatoes, yellow onion, lobster, white wine, sour cream, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bake the potatoes at 375 for about 1 hour or until center can easily be pierced with a fork. Let potatoes cool until they can be handled without burning yourself.
2
Cut potatoes in half lengthwise and remove the pulp and put in a bowl and put aside leaving a potato shell.
3
Melt the butter in a saute pan, add onion and cook until translucent.
4
Stir in lobster meat and wine, bring to a boil stirring frequently until liquid has evaporated.
5
Add sour cream and heavy cream and remove from heat.
6
Combine potato pulp, lobster mixture, cheese and scallions making sure everything is combined well.
7
Equally stuff the potato shells with mixture.
8
Bake at 400F about 30-45 minutes until hot then serve.
319
kcal
Calories
24
g
Fat
20
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 large baking potatoes, 1 small yellow onion, finely minced, 1 lb lobster meat, 1 cup dry white wine, and more.
Yes, Lobster Stuffed Potato falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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