Lobster Fricassee Dip

Lobster Fricassee Dip

1 oz Celery, small dice
1 oz Shallots, small dice
1/4 oz Garlic, chopped
1 tbsp Canola Oil
3 tbsp Brandy
1 ½ tsp Lobster Base
1/4 cup Culinary Cream
10 oz Cream Cheese, room temperature
2 tsp Fresh Tarragon, chopped
1/4 cup Crème Fraiche
Zest from ½ Lemon
White Pepper to taste
1/2 tsp Ground Ginger
6 oz Lobster Meat
3 tbsp Heavy Cream
1/2 cup Breadcrumbs

Add oil to a sauté pan and heat. Add celery, shallots and garlic and sauté till translucent. Add brandy and ignite. When flame dies add lobster base. Sauté on high stirring constantly for 30 seconds. Add culinary cream; cook on high 1 minute, stirring constantly. Remove from heat and fold in cream cheese, stirring constantly. Fold in tarragon, crème fraiche, zest, pepper and ginger; stir until smooth and evenly distributed. Fold in lobster meat. Fold in heavy cream. Place in 1 or 2 baking dishes. Top with breadcrumbs. Heat in moderate oven until bubbly.

Makes – 20 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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