Baked PEI Lobster & Brie Dip

Ingredients:

  • ½ pound (227 g) of Frozen Cooked Lobster Meat (Claws & Knuckles)
  • 1 package (250g) of Cream Cheese, softened
  • 1/3 cup of Mayonnaise
  • 2 cloves of Garlic, minced
  • ½ each Lemon, juiced
  • Salt & Black Pepper, to taste
  • ½ cup of Fresh Spinach, stems removed & chopped
  • 1 tbsp of Fresh Basil*, chopped
  • Brie Cheese, cubed, as desired

Directions:

Thaw lobster – place package into a bowl and thaw in the refrigerator overnight or thaw under cold running water and use immediately.

Preheat oven to 400°F

Combine cream cheese, mayonnaise, garlic, lemon juice, and season with salt & black pepper; stir well to combine.

Fold in lobster meat, spinach, basil, and brie cheese.

Place into a 1-quart baking dish; bake for 15-20 minutes or bubbly and heated through.

Remove from oven and serve with fresh bread or vegetables.

*Chef’s Tip: fresh basil can be substituted with fresh dill or tarragon if desired. Fresh lobster can also be used if desired, just cook in salted, boiling water for 10 minutes then remove meat from shells and roughly chop.

Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.