| 1 | Scrub and dry the potatoes. |
| 2 | Cut a small deep slit in the top of each. |
| 3 | Set the potatoes on the middle rack of a preheated 375°F. |
| 4 | Oven and bake about 1 hour, or until potatoes are tender when pricked with a fork. |
| 5 | Let potatoes cool slightly, cut off and discard the tops, and scrape the potato pulp into a bowl. |
| 6 | Do not scrape so deeply that you tear the potato skin. |
| 7 | Salt and pepper the potato shells; reserve. |
| 8 | Mash the potato pulp; reserve. |
| 9 | Melt the butter in a small skillet and saut?the chopped onion, covered, until tender and lightly colored, about 25 minutes. |
| 10 | Add the mushrooms and saut?for another 5 minutes. |
| 11 | Stir in the lobster or crab. |
| 12 | Season with salt and pepper, add the vermouth, then raise heat to a boil. |
| 13 | Stir frequently over high heat until all liquid has boiled away. |
| 14 | Stir in crème fraîche and remove from heat. |
| 15 | Combine lobster mixture with the reserved mashed potato pulp and ?cup jarlsberg. |
| 16 | Taste, correct seasoning; add heavy cream if the mixture seems too dry. |
| 17 | Stuff the mixture into the reserved potato skins; mound the filling slightly. |
| 18 | Sprinkle additional grated cheese on top and place on baking sheet. |
| 19 | Bake again at 400°F., until potatoes are hot and cheese is bubbling. |
| 20 | Serve immediately |
