Lobster Salad Stuffed Peruvian Potato Recipes in San Luis Valley, CO

Lobster Salad Stuffed Peruvian Potato Recipes in San Luis Valley, CO

Chef Greg Sever

EXECUTIVE CHEF, MORNING STAR ASSISTED LIVING

 

INGREDIENTS:

  • 1 cup lobster meat, rough chop
  • ¼ cup fine diced red bell pepper
  • 2 T julienne chive
  • 1 T minced caper
  • 2 oz. peeled, seeded, brunoised cucumber
  • 2 T fresh squeezed lemon juice
  • ¾ cup heavy duty mayonnaise
  • 1 T extra virgin olive oil
  • 1 t sugar
  • 1 t Old Bay
  • Salt & White Pepper to taste
  • Four washed medium Peruvian Potatoes

DIRECTIONS:

Bake potatoes thoroughly (whole) cool at least 24 hours.

Cut in ½ long ways, scoop out majority of flesh leaving a fillable potato cup.

Combine all remaining ingredients, reserve 1 T of the chive.

Taste and season Lobster Salad appropriately.

Stuff potatoes with salad, garnish with reserved chive.