Baked Potato with Lobster

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.