Lobster Salad Stuffed Peruvian Potato Recipes in San Luis Valley, CO

Chef Greg Sever

EXECUTIVE CHEF, MORNING STAR ASSISTED LIVING

INGREDIENTS:

• 1 cup lobster meat, rough chop
• ¼ cup fine diced red bell pepper
• 2 T julienne chive
• 1 T minced caper
• 2 oz. peeled, seeded, brunoised cucumber
• 2 T fresh squeezed lemon juice
• ¾ cup heavy duty mayonnaise
• 1 T extra virgin olive oil
• 1 t sugar
• 1 t Old Bay
• Salt & White Pepper to taste
• Four washed medium Peruvian Potatoes

DIRECTIONS:

Bake potatoes thoroughly (whole) cool at least 24 hours.

Cut in ½ long ways, scoop out majority of flesh leaving a fillable potato cup.

Combine all remaining ingredients, reserve 1 T of the chive.

Taste and season Lobster Salad appropriately.

Stuff potatoes with salad, garnish with reserved chive.