We’ve been itching to create something savory in the FOODBEAST Kitchen Studio. As much as Mimosa Macarons and Alcoholic Baklava still have our fancy, it was time. Inspired by our recent trip to Red Lobster, more specifically the Baked Lobster Alfredo, we decided to partner up again with FOODBEAST Chef Frank Deloach to bring you our own take of the restaurant classic: The Lobster Clam Baked Potato Boat topped with a Jalapeño Béchamel.  When there’s two language symbols involved in the sauce description, you know something magical is going to happen.

There’s more than a few reasons why you’re going to want to try out this recipe.

You Get To Use Bacon, Then Use It Again

The Aforementioned Jalapeño Cream Sauce / Béchamel

You Get To Shuck Clams, Impressive

You Get to Cook With Live Lobster, Double Impressive

We Show You How to Break It Down

We Reveal The Magic Behind The Twice-Baked Potato

Here’s What You Need:

– 4 Large Russet Potato

– 4 Egg

– 20 oz Cooked Lobster (Tail, Knuckle and/or Claw Meat)

– 12 oz Cooked and Cleaned Little Neck or Manila Clams

– 12 oz Diced Bacon

– 4 oz Scallions

– 8 oz Kimchi (if you want to get crazy)

– 12 oz Shiitake Mushrooms, or mushrooms of choice

– 24 oz Heavy Cream

– 1 cup Butter

– 1 cup Flour

– 4 oz Diced Jalapeño

– 8 oz Minced Garlic

– 4 oz Minced Shallot

– Salt and Pepper to Taste

– Roasted Sesame & Cilantro for Garnish

Here’s How You Do The Thing

Render bacon in a large saute pan till crispy, remove. Keep remaining fat in pan, cook the shiitake mushrooms, scallions & kimchi. Check Seasoning. Kimchi is salty, so you may not need to add salt.. but just check.

Now rough chop into large pieces your lobster & clams. Mix all lobster, clams, kimchi mushroom mix, bacon & Egg into a large bowl. Split your baked potato. Take half of the potato out. Mix into your bowl with the remaining ingredients. Now stuff it back into the potato. Its gonna be a full potato.

Now for the sauce. Sweat your garlic, shallot & jalapeño in small sauce pot. with your butter. Add flour, continue to cook on medium low until flour is nutty in fragrance and the “rawness” is cooked out. About 3-5 min. Add the cream. Bring to a simmer while whisking constantly until sauce is thickened. Season with dash of black pepper.

Now drape that overly stuffed potato in that delicious spicy cream sauce. Place on a rack in the oven under the broiler until the topper is golden brown. Remove. DIG IN!