Preview

yukon gold stuffed with lobster and pleine lune cheese, arugula salad

Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish, Cheese, Brunch, BBQ

A potato stuffed with flavor!  Lobster, basil, green onion and Pleine Lune cheese.  All with the delicious smokiness of barbecue.

Ingredients

Recipe for 4

Stuffed potatoes

200 Gr
Lobster meat
4 Unit(s)
Green onion
100 Gr
Pleine lune cheese
2 Sprig(s)
Basil

Potatoes

4 Unit(s)
Yukon gold potatoes

Salad

2 Handful(s)
Arugula leaves
1 Unit(s)
Shallot
2 Pinch(es)
Smoked paprika
30 Ml
White balsamic vinegar
  • Salt and pepper
  • Olive oil

Preparation time: 75 min

Preheat your barbecue at 425 °F

  • Preparation

    Cook the potatoes whole in salted boiling water.  Chop the green onions, lobster, basil and cheese.  Finely mince the French shallots.

  • Potatoes

    Cut the top off the potatoes and dig out the center.  Combine the potato flesh you removed with the lobster, green onion, basil and cheese.  Season with salt and pepper and then stuff the potatoes.  Place on a grill and grill for 15-20 minutes.

  • Salad and vinaigrette

    In a small sauce pot, sweat the shallots with a bit of olive oil.  Add the smoked paprika, balsamic vinegar and a bit of olive oil.  Season the arugula salad with the vinaigrette from the sauce pot.

Depending on season and availability, you can replace the lobster with Nordic shrimps.

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