Lobster Thermidor Twice-Baked Potatoes

Lobster Thermidor is one of the great French classics. This twice-baked potato borrows those same flavors, folding sweet lobster, Gruyère, Dijon, and fresh herbs into a rich potato filling. The secret to the generously stuffed potato skins is an extra baked potato, allowing each one to be piled high before baking until golden and bubbling. The result is a dish that feels equally at home at a dinner party or celebratory table, with plenty of lobster in every bite.

5 large russet potatoes

olive oil, for drizzling

Kosher salt and freshly ground black pepper

1½ pounds cooked lobster meat, chopped into bite-size pieces

3 tablespoons unsalted butter

2 shallots, finely chopped

3 cloves garlic, finely chopped

¼ teaspoon cayenne

¼ cup cognac or brandy

¾ cup heavy cream

2 teaspoons Dijon mustard

¼ pound Gruyère, grated (about 1 cup)

¼ cup Parmesan cheese, plus more for topping

3 tablespoons sour cream

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh chives, chopped, plus more for topping

1 teaspoon lemon zest

toasted breadcrumbs, for topping (optional)

Preheat oven to 425°F.

Using a fork, poke several holes all over each potato. Drizzle with olive oil and season generously with Kosher salt. Bake for 60 to 75 minutes, until completely tender when pierced with a knife. Let cool for 10 minutes.

Slice each potato in half lengthwise. Carefully scoop the flesh into a large bowl, leaving a thin border around the edges to help the skins hold their shape. Using the back of a spoon, break the potato into rough chunks rather than mashing it smooth.

Melt the butter in a skillet over medium heat. Add the shallots, season with a pinch of Kosher salt, and cook until softened, 2 to 3 minutes. Add the garlic, cayenne, and black pepper and cook for 1 minute more, until fragrant.

Add the cognac and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated.

Stir in the heavy cream and Dijon mustard and bring to a simmer. Cook for 1 to 2 minutes, until slightly thickened. Remove from heat and stir in the Gruyère, Parmesan, sour cream, tarragon, chives, lemon zest, and half of the lobster. Reserve the remaining lobster for topping.

Add the lobster mixture to the bowl with the potatoes and gently fold until evenly combined. Taste and adjust seasoning with additional Kosher salt and black pepper as needed.

Arrange 8 potato halves in the Signature Roaster and lightly season the insides with Kosher salt. Divide the filling among the potato shells, mounding it generously. Use the filling from the extra potato to overfill each shell. Nestle the reserved lobster pieces into the tops, then sprinkle with Parmesan cheese.

Bake for 15 to 18 minutes, until heated through, bubbling, and lightly golden on top. Garnish with additional chives and breadcrumbs, if desired.