Lobster Thermidor Dip

  • 2 cups cooked fresh lobster meat, cut into ½-inch pieces
  • ¼ cup (1/2 stick) butter
  • 1 shallot, minced
  • 3 tbs. flour
  • 2 tbs. dry sherry
  • 2 tbs. dry white wine
  • 1 cup chicken broth
  • 2/3 cup Parmesan
  • 2 tbs. minced parsley
  • 1 cup heavy cream
  • 1 tsp. Dijon mustard
  • salt & pepper to taste
  • 2 tbs. sliced black olives

Melt butter in a nonreactive skillet over medium heat.  Add shallots and sauté 1 minute.  Whisk in flour.  Add sherry, white wine, and chicken broth.  Cook 4 minutes, stirring constantly.  Stir in lobster meat, 1/3-cup cheese, parsley, cream, and mustard.  Cook 2 minutes, stirring often.  Season to taste with salt and pepper.

Pour lobster mixture in a shallow baking dish.  Sprinkle remaining cheese over dip and place under broiler for 1 minute or until cheese is melted.  Garnish with olives.

4 servings.


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