Warm Maine Lobster Dip
"This is a traditionl Maine dip. It is served warm with crackers or whatever you like. This is something you can make in the morning and refrigerate it till you are ready to serve it. Very good."
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
3-4 cups
ingredients
- 2 (8 ounce) packages cream cheese
- 2 cups cooked maine lobster meat
- 2 tablespoons freshly minced onions
- 1⁄2 tablespoon fresh horseradish
- 1 teaspoon Worcestershire sauce
- hot pepper sauce (to taste (optional)
- 2 teaspoons milk (if needed to thin)
- 1⁄4 cup chopped walnuts (optional)
directions
- Soften cream cheese.
- Cut lobster meat into bite-sized pieces.
- Stir everything else together, adjusting the consistency with milk, as desired.
- Place into an oven-proof dish and refrigerate for several hours.
- Bake uncovered in a 375 degree oven for 25 minutes till bubbly.
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Reviews
-
This recipe is a fantastic base for an even better recipe. You can for sure use imitation lobster, or crab for the matter, and it still comes out wonderful. Make sure you use all of the things they tell you to use in the recipe, but also consider adding in some fresh cut veggies (I used zucchini, red onion, red pepper, yellow pepper, green pepper) very tiny diced in order to fit in the consistency of the dip but still add flavor. I also added old bay seasoning and it packed a lovely punch. I covered it in white cheddar and even put a bit of white cheddar throughout, (DONT USE THE CHEAP STUFF!) other than that this dip is fantastic. highly recommend,
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I am new to cooking. This was super easy and tasted fantastic!!!! -
I had some left over lobster and when I saw this I knew I had to try it out. DH and I really loved it a lot! I dipped with French baguette pieces and we were too busy eating to even talk LOL. This is going into my 'To Make Again' recipes. Thank you! -
I altered this recipe for the size of the can of lobster (250g). Used 1 1/2 pkg of cream cheese and did not add the walnuts as it just didn't seem to go with it. Added cut up water chestnuts for the crunch instead. I did add quite a bit (4 cap fills) of hot pepper sauce but I think the cream cheese really neutralized the hot sauce as there was no heat to it. Great change from the crab dip I usually make. Will make again.
RECIPE SUBMITTED BY
Mimi in Maine
Winthrop, 58
<p>John 3:3 <br />Psalm 91 <br /><br />We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a><br /><br />My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. <br /><br />Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. <br /><br />I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a></p>
