Saturday, April 23, 2016
Warm Lobster Dip
Freshly steamed lobster gives this decadent, creamy dip unparalleled flavour and the best texture; it's a splurge compared to frozen canned lobster, but it's totally worth it. Most fish counters will steam a lobster to order in about 15 minutes—saving you time and the fuss of cooking it at home. Serve the dip with warm sliced bread and crackers.
By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: January 2014
Prep time 20 minutes
Total time 30 minutes
Portion size about 2 cups
2 tbsp (28.4 g) butter
1 small leek, (white and light green parts only), thinly sliced
2 cloves garlic, minced
2 tbsp (17.5 g) all-purpose flour
1/2 cup (125 mL) whipping cream 35%
1/3 cup (75 mL) milk
1/4 tsp (1 mL) each smoked paprika, and salt
Pinch each cayenne pepper, and black pepper
1 steamed lobster, (450 g), shelled and chopped (about 1 cup meat)
1/2 cup (50 g) shredded Gruy re cheese
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) dry sherry
In saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 3 minutes. Sprinkle in flour; cook, stirring constantly to prevent browning, for 2 minutes.
Whisk in cream, milk, paprika, salt, cayenne pepper and black pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until sauce is thick enough to coat back of spoon, about 4 minutes. Whisk in lobster, half of the Gruy re cheese, the lemon juice and sherry; cook, stirring often, until lobster is heated through.
Scrape into 2-cup (500 mL) baking dish; sprinkle with remaining cheese. Broiluntil golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.
Nutritional Information per 1 tbsp.: about
cal 34 pro 2g total fat 3g sat. fat 2g
carb 1g dietary fibre 0 sugar 0 chol 11mg
sodium 46mg potassium 28mg
calcium 2 iron 1 vit A 3 folate 1