Warm Lobster Dip Or Crabmeat Or Sea Legs Or Baby Shrimp Recipes

LOBSTER DIP

Steps:

• Blend the chili sauce into the cream cheese.
• Mix in the mayo, onion and horseradish.
• Add the lobster carefully.
• Chill until ready to serve.

WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS

Steps:

• Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
• After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
• While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
• Spoon the sauce into a pan and refrigerate overnight.
• To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
• Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
• Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
• Remove from the oven and top each with 1 teaspoon melted margarine.
• Serve very hot.

CRAB OR LOBSTER DIP

Steps:

• On a serving dish place stick of cream cheese. Top with half of thawed but cold meat. Pour sauce over that and top with rest of meat. Serve with ritz crackers!

PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES

Steps:

• Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
• Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
• Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

WARM MAINE LOBSTER DIP

Steps:

• Soften cream cheese.
• Cut lobster meat into bite-sized pieces.
• Stir everything else together, adjusting the consistency with milk, as desired.
• Place into an oven-proof dish and refrigerate for several hours.
• Bake uncovered in a 375 degree oven for 25 minutes till bubbly.