Lobster Newburg Dip

on

I made this a-mazing lobster dip for our New Years shindig and here is the recipe.. It is from the Pampered Chef's "Easy and Impressive Appetizer" cookbook. I love this cookbook because it was designed to have the recipes prepared before your guests arrive so you are not in the kitchen the entire time- even up to 2-3 days in advance and there are tons of tips and bright photos. Here is the recipe!

Ingredients
1 loaf French Baguette
1 can cream of shrimp soup*
1/4 cup Finely chopped fresh parsley
1/4 cup Milk
2 tbsp Butter, melted
1/2 tsp Salt
2 Garlic cloves, peeled
1/8 tsp Ground cayenne pepper
2 tbsp Finely chopped shallot
8 oz. cream cheese, softened
1 tbsp Olive oil
2 (3-4 oz) Uncooked lobster tails in shells
1/4 cup Sherry

*Unfortunately Canada does not carry Campbell's cream of shrimp soup but here is the substitution:  
Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

Directions:
Prepare Bread Cubes and Dip:
Shallots, oil, and sliced garlic
  1. Preheat oven to 400 degrees farenheit. Slice baguette into 1/2-inch-thick slices; cut slices into quarters.
  2. Combine bread, parsley, and butter in a mixing bowl, then lay out on a sheet pan.
  3. Bake bread on the sheet pan for 10-12 minutes or until golden brown.
  4. Slice garlic into thin slices. Cook garlic, shallot, and oil in a 2 quart saucepan over medium heat 3-4 minutes or until shallot is tender.
  5. Add sherry; bring to simmer.
  6. Whisk in soup, milk, salt, and cayenne.
  7. Add cream cheese; whisk well and remove from heat.
Steam Lobster and Garnish
Lobster tails I got from Sobeys! 5-6 oz. each
After the lobster tails have been steamed them become a more brilliant red
1. Place a steaming colandar (looks like a strainer that attaches to a pot) into a saucepan; add 3 cups water and bring to boil. Reduce heat to a simmer.
2. Place lobsters in steaming colandar; cover and steam 6-8 minutes.
3. Remove meat from cooked lobster tails; coarsely chop and reserve 1/4 cup.
4. Add remaining lobster meat to dip.
5. Pour dip into a small baking dish and bake 6-8 minutes or until hot.
6. Garnish with reserved lobster meat and additional parsley and cayenne if desired.
7. Serve with the bread.
Lobster once de-shelled. I took a pair of kitchen shears and cut the "belly" part off to crack out the lobster tail

Once the cream cheese has been whisked in
Here is the dip before the lobster has been added and placed in the oven.

    0 comments:

    Post a Comment