Lobster Thermidor twice baked potatoes made in the Alchemy smoker to get a hit of smoky flavour. Lobster tails never tasted so good.
Lobster Thermidor Twice Baked Potatoes
Rated 5.0 stars by 1 users
2 to 3 people
1 hour 10 min
Lobster Thermidor definitely is a classic dish that you don’t see on menus too often anymore, but Chef Matt Basile is bringing it back. 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. This recipe is a little different and instead of the lobster meat going back into the shell, it is used to make twice baked potatoes. To make twice baked potatoes, you 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 until the cheese melts. So good. For this recipe, you do exactly that, but mix the potatoes with lobster thermidor and Edam cheese, stuffed them back into the potato skins, top them with a whole mini lobster tail, cover that with grated Edam and parmesan cheese and then put them in the Alchemy smoker to melt and crisp up and get a little hit of smoke flavour. These lobster Thermidor twice baked potatoes are insane.
Chef Matt Basile
3 russet potatoes
5 mini lobster tails (1/4 lb each)
½ cup shredded Edam Cheese
½ cup shredded parmesan cheese
¼ lb butter
2 tbsp cream
1 tsp hot mustard
¼ cup white wine
1 tbsp finely chopped fresh thyme
1 tbsp chopped chives for garnish
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.