Combining the best of PEI: Lobster and Potatoes!
|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|
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