Hot Lobster Dip from Musseled Out, Maine Clambake Mystery #3
Invited for dinner at the Snugg sisters’ B & B, Julia’s niece, Page, attacks this delicious hot lobster dip because she’s famished after a long, dramatic family day. But you don’t have to be starving to appreciate the flavor combinations of this reliable crowd-pleaser.
1 clove garlic
¼ cup snipped chives
8 ounces cream cheese
3 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper
½ teaspoon salt
1/8 teaspoon black pepper
½ pound cooked lobster meat, roughly chopped
2 Tablespoons thinly sliced scallions
With food processor running, drop garlic clove through feed tube and finely chop. Add chives and pulse about six times to finely chop. Add cream cheese, Worcestershire sauce, lemon juice, cayenne, salt, and black pepper. Process until fully combined. Scrape down sides of bowl and fold in the lobster meat. Process about thirty seconds to combine. Spoon into baking dish or pie plate and refrigerate for at least two hours. Heat oven to 375 degrees. Bake dip for twenty to twenty-five minutes until bubbling. Garnish with scallions. Serve with crackers, chips, or slices of baguette.
Florals? For Spring? Groundbreaking.