Maine Lobster Dip
Cal Hancock, C., Cundy's Harbor, Maine
16 oz. cream cheese
2 cups cooked lobster meat
2 tablespoons finely chopped onion
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce (add more to taste)
1/4 cup chopped blanched almonds
Using a food processor, lightly chop the blanched almonds.
Using same processor, lightly chop onion.
Place onion in a large bowl and add horseradish, Worcestershire sauce, and hot pepper sauce. Mix together.
Add cream cheese and mix together.
Cut/chop lobster meat into small pieces (approximately 1/4-1/2-inch in diameter).
Fold in lobster meat and chopped almonds with the cream cheese mixture
Place entire mixture in an ovenproof dish and top with the slivered almonds.
The dip may be served cold as is, or may be served warm. To serve warm, place dip in a 375 degree F oven for 20-to-25 minutes until it starts to bubble. Remove from oven and let sit for 5-to-7 minutes. It’s best served warm, not hot, with crackers or crusty bread. This dip is also excellent for a bagel spread or bruschetta.