Shelly's Recipe

LOBSTER NEWBURG DIP

Category: Seafood

1 loaf (16 oz) French baguette
1/4 cup finely chopped fresh parsley
2 tbsp butter, melted
2 garlic cloves, sliced
2 tbsp plus 1 cup finely chopped shallot
1 tbsp olive oil
1/4 cup sherry
1 can cream of shrimp soup
1/4 cup milk
1/2 tsp salt
1/8 tsp ground cayenne pepper
1 (8 oz) pkg cream cheese, room temperature
2 (3-4 oz) uncooked lobster tails in shells
Additional finely chopped fresh parsley and cayenne pepper (optional)

Preheat oven to 400. Slice baguette into 1/2-inch-thick slices; cut slices into quarters. Combine bread, parsley and butter in a bowl. Bake bread on a cookie sheet for 10-12 minutes or until golden brown. Cook garlic, shallot and oil in a 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.

Place a steamer into a saucepan; add 3 cups water and bring to a boil. Reduce heat to a simmer. Add lobsters and steam; covered for 6-8 minutes. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup. Add remaining lobster meat to dip. Pour dip into casserole dish. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired. Serve with bread.