2ct 1 1/2 Maine lobsters
4 large baking potatoes
4 tablespoons butter
1/3 cup onions, finely chopped
1/2 cup mushrooms, finely chopped
1 cup dry white vermouth
1/2 cup crème fraiche (see recipe below)
1/2 cup Jarlsburg cheese, grated, plus a little extra
1 to 2 tablespoons heavy cream
Salt and pepper to taste
1 cup heavy cream
1 cup sour cream
Cook and pick your Maine lobsters. Scrub and dry your potatoes and cut a deep slit in the top of each one. Set the potatoes on the middle rack of the oven and bake for 1 hour. Let them cool slightly, cut off and discard the tops and scrape the potato pulp into a bowl, being careful not to scrape through the skin. Salt and pepper the potato skins. Mash the potato pulp and set aside.
Melt butter in a small skillet and sauté the chopped onion until translucent. Add mushrooms and sauté for another 5 minutes. Stir in the Maine lobster and season with salt and pepper. Add vermouth, and then raise the heat to a boil. Stir frequently until all the liquid has boiled away. Stir in crème fraiche and remove from heat.