A fabulous way to splurge on lobster. But first, you have to catch one.
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 microwave 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 sauce over. Serves 2.