Buttered Lobster & Dill Potato Cups

  • Serves 4
  • By Alain and Johanne Bossé
  • Score
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  • Origin Good Taste

Want a lobster dish that will wow family and friends without breaking the bank? This is a delightful alternative to the traditional lobster roll, with potato cups holding the lobster. 

Ingredients

4          medium Yukon Gold or red potatoes

10–12 oz (300-350 mL) fresh lobster meat, chopped

2          tbsp (30 mL) mayonnaise

1          tbsp (15 mL) sour cream

2          oz (175 mL) fresh dill, finely chopped

            Juice from 1/2 lime

            Juice from 1/4 lemon

1          tsp (5 mL) Dijon mustard

            Pinch of salt

            Fresh ground black pepper

2          tbsp (30 mL) melted butter

1          tbsp (15 mL) chives, chopped (for garnish)

Directions

Prepare the potato cups. Preheat oven to 400F/200C. Wash the potatoes and pierce them with a fork. Rub with a bit of oil and bake for 35-40 minutes until tender. Let cool slightly, then slice in half and scoop out some of the flesh, leaving a thin shell. Brush the insides with melted butter and return to the oven for 10 minutes until golden and crisp.           

Make the lobster filling. In a bowl, mix lobster meat with mayonnaise, sour cream, dill, lime juice, lemon juice, Dijon mustard, salt, and black pepper.

Spoon the lobster mixture into the crispy potato cups. Garnish with fresh chives and serve warm.

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