↞ recipe box start page
Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHEESE AND LOBSTER SPREAD
view my recipes
print
save
Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
* Lobster Spread*
by sgre52160
2 envelope unflavored gelatine 1/2 cup water 2 tbsp lemon juice 10 oz container sour cream 1 1/2 cup chopped lobster or shrimp, about 8 oz 2 tbsp horseradish 12 oz chili sauce In a saucepan,
by sgre52160
2 envelope unflavored gelatine 1/2 cup water 2 tbsp lemon juice 10 oz container sour cream 1 1/2 cup chopped lobster or shrimp, about 8 oz 2 tbsp horseradish 12 oz chili sauce In a saucepan,
Open-faced Lobster "rolls" With Avocado Spread
by ICOOK2
2 whole lobsters (1 3/4 pounds each) 1/2 teaspoon fennel seeds 1 ripe Hass avocado 3 tablespoons fresh lemon juice (from 2 lemons) 2 scallions, thinly sliced on the bias Coarse salt and fres
by ICOOK2
2 whole lobsters (1 3/4 pounds each) 1/2 teaspoon fennel seeds 1 ripe Hass avocado 3 tablespoons fresh lemon juice (from 2 lemons) 2 scallions, thinly sliced on the bias Coarse salt and fres
Cheese Spread
by sgre52160
1/2 cup pecans 3/4 cup mayonnaise 1/2 cup pimiento-stuffed Spanish olives, chopped 1/3 cup bottled chili sauce 1 teaspoon Worcestershire sauce 1 (10-oz.) block sharp Cheddar cheese, finely s
by sgre52160
1/2 cup pecans 3/4 cup mayonnaise 1/2 cup pimiento-stuffed Spanish olives, chopped 1/3 cup bottled chili sauce 1 teaspoon Worcestershire sauce 1 (10-oz.) block sharp Cheddar cheese, finely s
Three Cheese Spread
by sgre52160
8 oz. block sharp cheddar cheese 4 oz. block pepper jack cheese 8 oz. cream cheese 1 clove garlic 1 teaspoon parsley 1 teaspoon onion powder Dash of Tabasco Dash of Worcestershire sauce Salt
by sgre52160
8 oz. block sharp cheddar cheese 4 oz. block pepper jack cheese 8 oz. cream cheese 1 clove garlic 1 teaspoon parsley 1 teaspoon onion powder Dash of Tabasco Dash of Worcestershire sauce Salt
Ham And Cheese Spread I
by sgre52160
1 (8 oz) cream cheese 1/4 cup mayonnaise 1/2 pound boiled or baked ham, minced 4 tbsp chopped fresh parsley, divided 1/4 tsp dry mustard 1/4 tsp hot pepper sauce 1 tbsp chopped green oni
by sgre52160
1 (8 oz) cream cheese 1/4 cup mayonnaise 1/2 pound boiled or baked ham, minced 4 tbsp chopped fresh parsley, divided 1/4 tsp dry mustard 1/4 tsp hot pepper sauce 1 tbsp chopped green oni
view more member recipes
related CDKitchen recipes
Red Lobster's Lobster Fondue
Maine Lobster Roll
McDonald's Lobster Sandwich
Red Lobster's Lobster De Jonghe
Asian Lobster Tails
Easy Lobster Bisque
Lobster Alfredo
Lobster Pate
Lobster Pizza with Roasted Garlic Pesto
Almond Crusted Lobster Tail