Lobster Salad Stuffed Peruvian Potato

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.