Monday, March 8, 2010

Lobster and Roasted Red Pepper Dip

This is a recipe modeled after a similar one at one of the restaurants here in Richmond. It's easy enough and definitely worth making if you want to impress a party.

You will need:

3 tbsp salted butter
1 clove garlic, finely chopped
1/2 lb lobster meat
2 tablespoons finely chopped roasted red peppers
1 tsp dried dill weed
8 oz neufchatel cheese

Over medium heat melt the butter and add the garlic. Add the lobster and cook for several minutes, stirring often with a spatula, until done. Make sure to watch so the butter doesn't burn. Halfway through add the red peppers. In a blender or countertop mixer, put the neufchatel and dill weed. Take the lobster off the heat and allow to cool for a few minutes before adding to the neufchatel mixture. Blend until almost all chunks are gone. This makes about a cup, serve with pita chips or flatbread.

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