Shelly's Recipe

CHEESE AND LOBSTER SPREAD

Category: Spreads -- Cold

1 lobster tail, steamed and chilled--meat cleaned and separated from shell; shell reserved
1/4 pound sweet butter
2 teaspoons fresh marjoram, finely chopped
2 teaspoons fresh chives, snipped
1 1/2 teaspoons fresh basil leaves, chopped (purple basil, if available)
1/2 teaspoon fresh English or French thyme, chopped
1 1/2 teaspoon fresh parsley, chopped
1/2 teaspoon garlic, mashed
1/4 teaspoon salt (sea salt, if available)
1/8 teaspoon ground white pepper
1/2 pound cream cheese

Separate lobster meat from shell. Return meat, covered, to refrigerator.

In a small saucepan, over low heat, melt butter with shell and chips from tail. Strain through a fine mesh sieve. Chill, uncovered in freezer while preparing herb mixture. Discard the shells.

Meanwhile, prepare herbs and garlic, salt and pepper as indicated. Mix together. Set aside.

Chilled lobster butter has now separated to a semi-firm top layer atop a milky base. Lift or spoon out top, clarified, butter layer. Beat together with cream cheese. If using a food processor add lobster meat and pulse until it is mixed in and is in small chunks. If whipping by hand, beat cheese and butter together thoroughly, then combine diced lobster meat. By hand, beat thoroughly to combine remaining ingredients. Chill slightly. Shape into a ball or log. Wrap in plastic wrap. If tightly wrapped and well refrigerated, recipe can be made a day in advance. Serve sprinkled with chopped parsley. Serve with bread, crackers and fresh vegetables of your choice.