Saturday, July 20, 2013

Lobster Newburg Dip

Lobster Newburg Dip

Servings 24

1 (16-ounce) loaf French baguette
1/4 cup finely chopped fresh parsley
2 tablespoons butter melted
2 cloves garlic peeled
2 tablespoons finely chopped shallots
1 tablespoon olive oil
1/4 cup sherry
1 (10.75-ounce) can cream of shrimp soup
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
8 ounces cream cheese softened
2 (3-4-ounces) eachs uncooked lobster tails in shells
Additional finely chopped fresh parsley and cayenne pepper (optional)

1. Preheat oven to 400 degrees F. Slice baguette into 1/2-inch-thick slices; cut slices into quarters. Combine bread, parsley and butter in Pampered Chef Stainless (6-quart) Mixing Bowl. Bake bread on Pampered Chef Large Sheet Pan 10-12 minutes or until golden brown. Slice garlic using Pampered Chef Garlic Slicer. Cook garlic, shallot and oil in Pampered Chef (2-quart) Saucepan over medium heat 3-4 minutes or until shallot is tender. Add sherry; bring to a simmer. Whisk in soup, milk, salt and cayenne. Add cream cheese; whisk well and remove from heat.

2. Place Pampered Chef Stainless Steamer into Pampered Chef (4-quart) Saucepan; add 3 cups water and bring to a boil. Reduce heat to a simmer. Place lobsters in Steamer; cover and steam 6-8 minutes. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup. Add remaining lobster meat to dip. Pour dip into Pampered Chef Mini-Baker. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired. Serve with bread.

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