Lobster Filled Potato Cups

Ingredients:

• 1 450g (1 pound) Prince Edward Island Lobster
• 6 Medium PEI Russet Potatoes
• 1 cup milk
• 1 tbsp butter
• 2 tbsp cornstarch
• 40g havarti cheese
• 2 tsp fresh lemon juice
• 1 tsp fresh tarragon, finely chopped
• 1 tsp salt
• 1/8 tsp pepper

Directions:

Lobster Boil:
1. Fill a large pot with water and bring it to a boil with 2 tablespoons of salt.
2. Remove the rubber bands and lower the lobsters into the boiling water headfirst.
3.Return to a rolling boil and cook for 15 minutes (cook time will be longer for larger lobsters).
4. Cool the lobster for a few minutes before cracking open and cutting into cubes.

Potato Cups:
1. Wash, peel, halve and gently boil potatoes until just cooked. Drain very well.
2. Preheat your oven to 375°F (190°C)
3. Oil a 12 hole muffin tin and with a glass a smash in the potato halves. Finish shaping the potato with your hands.
4. Brush the tops of the potato cups with oil and bake for 25 minutes until crisp.

Creamy Sauce:
1. To a small jar with a lid add the cornstarch and half of the milk. Shake well.
2. Melt the butter in a medium saucepan over medium heat
3. Add the cornstarch slurry to the butter, while constantly stirring. Add the remaining milk and cook, while stirring until thickened.
4. Remove from heat and stir in the cheese.
5. Add lemon juice, tarragon, salt and pepper, and cook for 1 to 2 minutes more.
6. Stir in the lobster meat and then spoon the mixture into the cooked potato cups.
7. Bake for 10 minutes at 400°F (204°C).