Orange-Tarragon Lobster Topped Baked Potato
Orange-Tarragon Lobster Topped Baked Potato

Combining the best of PEI:  Lobster and Potatoes!

Prep Time & Yield

Serves 4

4 large PEI Russet Potatoes
1 cup (250 ml) Lobster Meat, cooked & chopped
1 tbsp (15 ml) Mayonnaise
2 tsp (10 ml) Fresh Tarragon, chopped
1/4 tsp (1 ml) Coarse Salt
1/2 cup (125 ml) Fennel Bulb, chopped
1/2 tsp (2 ml) Orange Zest
2 tbsp (30 ml) Orange Juice
1 tsp (5 ml) Olive Oil
to taste Pepper



1.    Preheat oven to 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. Cut off top of potatoes (lengthwise).

5.    Mix together remaining ingredients; season to taste with salt and pepper. Top each potato with the mixture and serve immediately 

Nutritional Information

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