2 large Idaho baking potatoes

1/2 cup dry sherry

3 cloves minced garlic

1/2 pound cooked lobster tail meat, coarsely chopped

1/4 cup cream

4 tablespoons room temperature butter

1 teaspoon EACH salt and pepper

Bake potatoes until soft (actually I like to poke a couple of holes in them and mircrwave them for about 20 minutes).

Meanwhile, in a medium saucepan, put sherry and garlic together.  Cook over medium flame until simmering.  Stir in lobster and let cook for a few minutes for the flavors to marry.  Remove from heat and stir in cream.

Prepare potatoes:  Slice open lengthwise, push apart, and fluff potatoes with a fork.  Add butter and 1/2 teaspoon EACH salt and pepper to each potato.  Mix with fork.  Fill with lobster mixture and drizzle cream over.  Serves 2.