| 1 pkg (1/2 lb.) | Nova Scotia Prime Lobster Knuckle Meat |
| 2 slices | Bacon, cooked and chopped (optional) |
| 1 bunch | Green onions, chopped |
| ½ tbsp. | Dill, fresh, chopped |
| 1 ½ tbsp. | Chives |
| pinch | Salt and pepper |
| 2 tbsp. | Olive oil |
| 3 | Garlic cloves, minced fine |
| 1/3 cup | Sour cream |
| 6 large | Baked potatoes (Russet) |
- Cook lobster in its' package in boiling water or by steam for 4 minutes and allow to cool in the bag 4 hours to 24 hours. Dice lobster. Reserve for service.
- Prick potatoes with a fork, and rub with olive oil. Bake Potatoes at 200C/400F for 45 minutes - 1 hr.
- Sauté garlic with bacon until aromatic, add lobster meat and green onions. Season with salt and pepper, and sauté for 2 minutes on medium heat.
- Remove from heat and stir in sour cream, dill and chives. Split open baked potato and top with lobster mixture. Serve at once.
- Presented on their own or with a salad they make a great lunch. Served with a side of vegetables and 3-4oz. of protein they make a generous meal.
Chef Note: Alternately the lobster meat could be diced raw and sautéed to order from the raw state.