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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 173g Recipe makes 3 cups) The following items or measurements are not included below: 2 cups lobster meat |
||
| Calories 534 | ||
| Calories from Fat 475 | (89%) | |
| Amount Per Serving | %DV | |
| Total Fat 52.9g | 81% | |
| Saturated Fat 33.3g | 166% | |
| Monounsaturated Fat 14.9g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 166mg | 55% | |
| Sodium 468mg | 19% | |
| Potassium 214mg | 6% | |
| Total Carbohydrate 5.3g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.8g | ||
| Protein 11.6g | 23% | |
Warm Maine Lobster Dip
By: Mimi in Maine
Mar 9, 2007
This is a traditionl Maine dip. It is served warm with crackers or whatever you like. This is something you can make in the morning and refrigerate it till you are ready to serve it. Very good.
3 -4 cups
Ingredients
-
2 (8 ounce) packages cream cheese
- 2 cups cooked maine lobster meat
- 2 tablespoons freshly minced onions
- 1/2 tablespoon fresh horseradish
- 1 teaspoon worcestershire sauce
- hot pepper sauce (to taste (optional)
- 2 teaspoons milk (if needed to thin)
- 1/4 cup chopped walnuts (optional)
Directions
1
Soften cream cheese.2
Cut lobster meat into bite-sized pieces.3
Stir everything else together, adjusting the consistency with milk, as desired.4
Place into an oven-proof dish and refrigerate for several hours.5
Bake uncovered in a 375 degree oven for 25 minutes till bubbly.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Seafood > Shellfish > Lobster
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Jen In The Kitchen!
On Feb 3, 2009
I had some left over lobster and when I saw this I knew I had to try it out. DH and I really loved it a lot! I dipped with French baguette pieces and we were too busy eating to even talk LOL. This is going into my 'To Make Again' recipes. Thank you!
From: Tiggrr
On Mar 17, 2008
I altered this recipe for the size of the can of lobster (250g). Used 1 1/2 pkg of cream cheese and did not add the walnuts as it just didn't seem to go with it. Added cut up water chestnuts for the crunch instead. I did add quite a bit (4 cap fills) of hot pepper sauce but I think the cream cheese really neutralized the hot sauce as there was no heat to it. Great change from the crab dip I usually make. Will make again.
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