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Lobster Salad Stuffed Crispy Potatoes… These make a great appetizer and they are delicious!

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Recipe Tip

This recipe also works with shrimp

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Lobster Salad Stuffed Crispy Potatoes

By Nadia Aidi
Lobster Salad Stuffed Crispy Potatoes… These make a great appetizer and they are delicious!


  • 5-6 small yukon gold potatoes
  • 1 lb lobster meat, I used cooked
  • 3 tbsp butter
  • 1 lemon, zest and juice
  • 2 tbsp capers + 1 tbsp brine
  • 1 tbsp smoked paprika
  • 1 shallot, minced
  • 1 jalapeno, minced
  • 1 celery talk, minced
  • 1 tbsp fresh tarragon
  • 3 tbsp chives
  • 3 tbsp dill
  • 1/3 cup mayo
  • Salt and pepper to taste
  • Salsa macha to taste


  • Boil the potatoes in salted water for 22-25 min or until easy to pinch with a fork.
  • Wait until they are cool so the skin doesn’t crack, and then cut in half and remove the flesh.
  • Spray potatoes with avocado oil, add salt/pepper and bake at 425F for 20 min or til crispy.
  • Preheat a pan for 2 min on high, lower to medium and add your butter. Once it melts add shallots, jalapeno, capers, paprika and celery. Sautee for 2-3 min. Add in lobster and sautee 2 more min. Squeeze some lemon and remove from heat.
  • In another bowl add mayo, lemon zest and herbs. Mix well.
  • Chop the insides of the potatoes and mix into the mayo.
  • Add in the lobster mixture and a touch more lemon. Season to taste.
  • Fill your potatoes, top with salsa macha, micro arugula and that’s it.

Nutrition information is automatically calculated, so should only be used as an approximation.

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