Once the chopping is done this goes very quickly.  You could also use langoustine, shrimp (especially bay shrimp – no chopping) or crab.  You can substitute old bay, lemon pepper or any of your favorite seasoning combinations for the paprika.  Make it different every time.  A recipe is just a suggestion!  Random, out of the box, thought – use this to stuff a small/large Portobello mushroom.  It can be frozen.

Ingredients:

• 6 oz cooked lobster meat
• 1 clove garlic minced
• ¼ c chopped red onions
• 1 tsp horseradish
• 1/2 tsp smoked paprika
• sea salt and black pepper to taste
• 6 oz  grated Cheddar cheese (I used Costo’s Mexican Blend)
• 8 oz cream cheese softened
• ½ c sour cream
• 2 teaspoons Dijon mustard

Directions:

1. Preheat oven to 375 °.
2. Chop the lobster finely, it has to be picked up on a chip.  Or, not so finely, and serve it with crackers.
3. In a mixing bowl combine the cream cheese and sour cream.
4. Add the salt, pepper, horseradish, mustard and smoked paprika.
5. Add the lobster, onion, garlic. most of the grated cheese.
6. Mix well.
7. Spoon mixture into an oven-safe baking dish, spreading mixture evenly.
8. Lightly sprinkle remaining  cheese on top.
9. Garnish with paprika.
10. Bake for 20-25 minutes at 375° or until cheese is golden and bubbly. Small ramekins take about 15 minutes.

Serves: 6 – 8

Source: Liberties taken on a recipe from Insanely Good Recipes – Chef Dennis Littley