Orange-Tarragon Lobster Topped Baked Potato
Combining the best of PEI: Lobster and Potatoes!
Prep Time & Yield
Serves 4
Ingredients
| 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 |
Directions
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
