Lobster dip
Preparation - 30 min.
Ingredients
Serves 6 to 8
- 1 box of 34º ground pepper crackers
- 15 ml (1 tbsp) butter
- 30 ml (2 tbsp) of shallots, minced
- 225 g (1/2 lb) cream cheese, softened
- 30 ml (2 tbsp) of horseradish
- 10 ml (2 tsp) worcestershire sauce
- 2.5 ml (1/2 tsp) of Boukman hot sauce
- 15 ml (1 tbsp) lemon juice
- Lemon zest, for garnish
- 2.5 ml (1/2 tsp.) Favuzzi Lemon & Salt
- 2.5 ml (1/2 tsp.) freshly ground pepper
- 225 g (1/2 lb) cooked lobster meat (about two tails)
Preparation
- In a small saucepan, melt butter, then add shallots and sauté until soft (2 or 3 minutes).
- In the meantime, beat cream cheese with an electric mixer until light and frothy.
- Add horseradish, Worcestershire sauce, hot sauce, lemon juice, salt, and pepper.
- Fold in lobster meat.
- Serve dip hot or cold.
- To serve hot, heat in a 180°C oven (350°F) until bubbly (20 to 25 minutes).
- Yields about two cups of dip.
