Baked Potato with Lobster

The poet Roger McGough calls potatoes ‘the soil’s little lobsters’.


  • 2 very large potatoes, cleaned
  • ¼ pint (150 ml) cream
  • 2 oz (50 g) butter
  • Sea salt and freshly ground black pepper
  • 2 just cooked lobsters
  • Rocket leaves


Bake the potatoes and when tender, cut in half and scoop out the flesh. Keep the shells warm. Mix the potato insides with the cream, butter and seasoning until you have a very smooth purée.

Divide the purée between the 4 shells and give each person half a potato, covered with slices of lobster flesh. Serve on a bed of rocket leaves, barely flavoured with a good oil, and surrounded with the claw meat.

In the film Close Encounters of the Third Kind the hero solved a world-threatening problem whilst eating a plate of mashed potatoes.