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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 loaf(s) french baguette |
1/4 cup(s) fresh parsley finely chopped |
2 tablespoon(s) butter melted |
2 garlic cloves peeled |
2 tablespoon(s) shallot finely chopped |
1 tablespoon(s) olive oil |
1/4 cup(s) sherry |
1 can(s) cream of shrimp soup |
1/4 cup(s) milk |
1/2 teaspoon(s) salt |
1/8 teaspoon(s) ground cayenne pepper |
8 ounce(s) cream cheese softened |
2 lobster tails in shells uncooked |
Directions:
1. Preheat oven to 400 degrees. Slice baguette into 1/2inch thick slices. Cut slices into quarters. Combine bread, parsley & butter in mixing bowl. Bake bread on sheet pan 10-12 mins. or until golden brown. Slice garlic. Cook garlic, shollot and oil in saucepan over med heat 3-4 mins or until shallot is tender. Add sherry:bring to a simmer. Whisk in soup, milk, salt & cayenne. Add cream cheese; whisk well and remove from heat. Steam lobsters 6-8 mins. Remove meat from tails, coarsley chop and reserve 1/4 cup. Add remaining lobster meat to dip. Pour dip into mini-baker. Bake 6-8 mins. or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired.
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