PC Lobster Newburg Dip

By á-5981

Ingredients

• 1 loaf french baguette
• 1/4 c finely chopped fresh parsley
• 2 T butter, melted
• 2 garlic cloves ,peeled
• 2 T finely chopped shallot
• 1 T olive oil
• 1/4 c sherry
• 1 can (10.75oz) cream of shrimp soup
• 1/4 c milk
• 1/2 t salt
• 1/8 t ground cayenne pepper
• 8 oz cream cheese
• 2 uncooked lobster tails in shell

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 degrees. Slice baguette into 1/2 inch thick slices then cut into quarters. Combine bread, parsley, and butter. Bake bread on large sheet pan 10-12 minutes or until golden brown. Slice garlic and add shallot to oil over medium heat 3-4 minutes or until shallot is tender. Add sherry, bring to a simmer. Whisk in soup, milk, salt, and pepper. Add cream cheese; whisk well and remove from heat. Using steamer in 4qt pan, add 3 cups water and bring to a boil. Reduce heat to a simmer. Place lobster tails in steamer; cover and steam 6-8 minutes. Remove meat from lobster tails and coarsely chop and reserve 1/4c. Add remaining lobster meat to dip. Pour dip into baking dish. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat. Serve warm with bread.