Baked Comber Earlies with Lobster

This recipe was demonstrated at the Comber Earlies Potato Festival on Saturday 17th June by Paula McIntyre

Difficulty medium
Preparation Time 15
Cooking Time 20
Servings 4
Main Ingredients
  • 12 medium Comber Earlies, scrubbed clean
  • 1 x 1kg lobster
  • 25g Abernethy smoked butter
  • 1 stick celery, finely diced
  • 1 onion, finely chopped
  • 2 tablespoons chopped chives
  • 150g sour cream

Main Instructions
  1. Place the potatoes on a baking tray scattered with seasalt and bake until soft.
  2. Cut in half and scoop out the flesh into a bowl. Mash with a fork.
  3. Cook the lobster in boiling salted water for 8 minutes, drain and cool.
  4. Separate the claws, crack and remove meat. Remove meat from main body and chop.
  5. Cook the celery and onion gently in the butter until golden.
  6. Mix into the potatoes with the sourcream and chives. Fold in the lobster meat and spoon into the potato shells.
  7. Return to oven for 10 minutes at 200oc.
  8. Serve.
Allergy Advice
This recipe may include:
  • Celery
  • Crustaceans
  • Fish
  • Milk
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