Comment on Maine Lobster Dip by Elsa.
This sounds fantastic. Oddly enough, though I’ve lived in Maine on-and-off for most of my life, I’ve never been served this by a friend, or even noticed it on a restaurant menu. What a simple, great way to stretch a lobster to serve a crowd.
I’d be tempted to stretch it even more: pick the lobster meat ahead of time, make stock from the shells, reduce it to a thick few spoonfuls, chill it, and add it to the cream cheese mix. I hate to throw out any part of the lobster without squeezing every possible drop of flavor from it.
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