Maine Lobster Dip

I don't eat a lot of lobster.

As in, up until, say, yesterday, I had never tried lobster.  Crazy, right? 

Upstate New York doesn't really have a huge lobster market and what we do have shipped in usually pretty low quality and high priced.  So, as a result, we really don't have a lot of occasions that call for lobster around here.

Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes.  For the next week, I'll be bringing you some lobster recipes that I tried over the last few days.  Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes. 
Lobster Dip seems like a really inexpensive and easy way to incorporate good seafood into your menu.  You really don't need a ton of lobster meat to make this but it still has a lot of really great flavor.  Since I didn't really know for sure what kind of things go with lobster best, I decided to stick close to the Lobster Roll I made yesterday and pair it with some terragon, which seems to be a clear winner for me so far.  Plus, this dip is hot and cream cheesy... my two favorite adjectives when describing food.  There's not really any wrong way to make this in my opinion!

 Keep checking back for more lobster recipes!







Maine Lobster Dip

1 cup cooked lobster meat, finely chopped
1 8oz. brick cream cheese
1 tbsp. finely diced chives
2 tsp finely diced terragon
1 tsp hot sauce
Salt & Pepper to taste



Preheat oven 350F.

Combine all ingredients in a large bowl.  Pour mixture into a baking dish.

Bake in oven 20 minutes.

Serve with crackers or crusty bread cubes.