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:
- Preheat oven to 375 °.
- Chop the lobster finely, it has to be picked up on a chip. Or, not so finely, and serve it with crackers.
- In a mixing bowl combine the cream cheese and sour cream.
- Add the salt, pepper, horseradish, mustard and smoked paprika.
- Add the lobster, onion, garlic. most of the grated cheese.
- Mix well.
- Spoon mixture into an oven-safe baking dish, spreading mixture evenly.
- Lightly sprinkle remaining cheese on top.
- Garnish with paprika.
- 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
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