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PC Lobster Newburg Dip


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  • 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


Servings 2


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.

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