Description
Indulge in a savory delight with our Lobster Bisque Stuffed Potato Skins recipe, loaded with bacon bits for a decadent twist. Learn how to make it now!
Ingredients
- Lobster tails, 2 (about 1 pound (454 g))
- Russet potatoes, 4 large
- Butter, 4 tablespoons (60 ml) (57 grams)
- Onion, 1 small, finely chopped
- Garlic, 2 cloves, minced
- Heavy cream, 1 cup (240 ml) (240 milliliters)
- Chicken broth, 1 cup (240 ml) (240 milliliters)
- Tomato paste, 2 tablespoons (30 ml) (30 grams)
- Paprika, 1 teaspoon (5 ml) (2 grams)
- Cayenne pepper, 1/4 teaspoon (1 ml) (1 gram)
- Salt, to taste
- Black pepper, to taste
- Lemon juice, 1 tablespoon (15 ml) (15 milliliters)
- Olive oil, 2 tablespoons (30 ml) (30 milliliters)
- Cooked beef bacon, 4 strips, crumbled
- Chives, 2 tablespoons (30 ml), chopped (6 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the russet potatoes clean and pat them dry.
- Pierce each potato a few times with a fork.
- Rub potatoes with olive oil and sprinkle with salt.
- Place potatoes directly on the oven rack and bake for 45-60 minutes until tender.
- While potatoes bake, bring a pot of water to a boil.
- Add lobster tails to the boiling water and cook for 8-10 minutes until shells turn bright red.
- Remove lobster tails from water and let cool.
- Once cooled, remove lobster meat from shells and chop into small pieces.
- In a saucepan, melt butter over medium heat.
- Add finely chopped onion and minced garlic to the butter.
- Sauté until onion is translucent and garlic is fragrant.
- Stir in tomato paste, paprika, and cayenne pepper.
- Pour in chicken broth and bring to a simmer.
- Add heavy cream and lemon juice, stirring to combine.
- Season with salt and black pepper to taste.
- Reduce heat to low and let bisque simmer for 10 minutes.
- Remove baked potatoes from the oven and let cool slightly.
- Slice each potato in half lengthwise.
- Scoop out the insides of each potato, leaving a thin shell.
- Add the scooped potato insides to the bisque mixture.
- Stir chopped lobster meat into the bisque.
- Fill each potato skin with the lobster bisque mixture.
- Place filled potato skins on a baking sheet.
- Bake in the oven for an additional 10-15 minutes until heated through.
- Remove from oven and sprinkle with crumbled beef bacon.
- Garnish with chopped chives.
- Serve hot.
Notes
- Use clarified butter for a richer flavor when sautéing onion and garlic.
- Adjust cayenne pepper to taste, starting with a small amount and adding more if desired.
- Enhance presentation by sprinkling paprika on top of filled potato skins before baking.
