Freshly steamed lobster gives this decadent, creamy dip unparalleled flavour and the best texture; it's a splurge compared to frozen canned lobster, but it's totally worth it. Most fish counters will steam a lobster to order in about 15 minutes—saving you time and the fuss of cooking it at home. Serve the dip with warm sliced bread and crackers.
- Portion size 2 servings
- Credits : Canadian Living Magazine: January 2014
- 2 tablespoons butter
- 1 leek (white and light green parts only), thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1/2 cup whipping cream 35%
- 1/3 cup milk
- 1/4 teaspoon each smoked paprika and salt
- pinch each cayenne pepper and black pepper
- 1 lobster (450 g), shelled and chopped (about 1 cup meat)
- 1/2 cup shredded Gruyère cheese
- 2 tablespoons lemon juice
- 1 tablespoon dry sherry
MethodIn saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 3 minutes. Sprinkle in flour; cook, stirring constantly to prevent browning, for 2 minutes.
Whisk in cream, milk, paprika, salt, cayenne pepper and black pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until sauce is thick enough to coat back of spoon, about 4 minutes. Whisk in lobster, half of the Gruy?re cheese, the lemon juice and sherry; cook, stirring often, until lobster is heated through.
Scrape into 2-cup (500 mL) baking dish; sprinkle with remaining cheese. Broiluntil golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.
Nutritional facts per 1 tbsp: about
- Sodium 46 mg
- Protein 2 g
- Calories 34.0
- Total fat 3 g
- Potassium 28 mg
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 3.0