Lobster Dip

By shauna

Ingredients

• (2) 1.5 lb. Lobster
• 16 oz. Cream Cheese, softened
• 2 Shallots, minced
• 1 Clove Garlic, minced
• 1 Tbsp. Horseradish
• 1 Tbsp. Worcestershire Sauce
• 1/8 tsp. Cayenne
• 1 tsp. Hot Sauce
• Salt & Pepper To Taste

Preparation

Step 1

In a lg. stock pot, bring an inch of salted tap water to a boil. Add lobster & steam, covered, till shells are deep red, about 10 min. If pot boils over, leave lid off a crack to allow some steam to escape. Let cool, then crack shells to pick lobster meat, including tails, claws & knuckles. Tear or chop lobster meat into small pieces, & set aside.
In a sm. bowl, combine cream cheese, shallots, garlic, horseradish, Worcestershire, cayenne, hot sauce, salt & pepper. Add lobster meat & mix well to combine. Transfer to a glass baking dish, & put in the refrigerator to chill for at least 2 hrs. To cook, preheat oven to 375. Cook, uncovered for approx. 25 min, or till dip is hot & bubbly. Serve with bread, crackers or vegetables.

* Works great served in a round Sourdough Loaf that has been hollowed out. Fill with the hot dip, surround the loaf with the inside pieces that were removed & serve.