February 10, 2013
What is it about a girl’s night that gets me all excited? We used to have them all the time but now with all our busy lives, if we can get together once a month, we’re lucky! And because of that, it makes our times together so much better…and so much more fun!
I guess the thought of getting together with friends and the impending gossip, advice, stories and laughter is something that we all need at one time or another. Add to that, some great food and a bottle or two of wine (or three or four) and the evening is perfect!
To be honest I always feel a little under pressure at these events. I shouldn’t because it’s really about just getting together, but I do. It’s always a question of “what am I going to make?” Several of my friends are excellent cooks…one even a graduate of culinary school. Oh, the PRESSURE!!! I typically feel like I need to make something unusual, something that is so tasty and so appealing it will even impress my culinary friends. And this time, I think I was lucky. This time, I’m pretty sure I was successful. This time….. I had LOBSTER DIP.
Who doesn’t like lobster? Sweet, tender, and succulent. And, as luck would have it, on that day only, our area market had a great special on lobster tails (although quite small, still quite tasty!). I bought four, set them on the counter and then in a moment of panic said to myself…what am i going to do with these?
I always was quite good with a crab dip so I thought maybe I could just improvise and use what I learned from that….and amazingly enough it turned out to be quite high on the yummy scale. I’m not sure if I really impressed anyone, but no matter….I liked it and will certainly make this again on my next get-together with the girls, with another couple or hey…a date with just me and my favorite bottle of wine. So here’s to a good time…… that was had by all!
- 8 ounces cream cheese, softened
- 1 teaspoon horseradish
- 1/2 teaspoon worchestershire sauce
- 1/2 teaspoon sriracha sauce (more or less to your own spice taste)
- 1/2 tablespoon butter
- 1 1/2 tablespoons finely diced shallots
- 1/4 cup white wine
- 1 cup chopped lobster meat (aprox. 4 small lobster tails)
- shredded parmesean for garnish
Heat oven to 350 degrees.
Cook lobster tails in a pot of boiling water for 7 minutes. Remove and set aside to cool. Once cooled, roughly chop and set aside.
Mix together the softened cream cheese, horseradish, worchestershire and sriracha. This mixture will seem rather thick. Set aside.
In a small saucepan, melt butter. Add shallots and saute until tender. Add wine and lower heat and cook for 2 to 3 minutes. Add chopped lobster, stirring to mix everything together and remove from heat. Cool slightly.
Add shallot and lobster mixture to cream cheese mixture and stir until everything is blended. Place into an oven proof dish, sprinkle with parmesean and bake for aproximately 10-15 minutes or until warm all the way through.
Serve with toasted brioche points or crackers.
*NOTE – this can also be served cold.