It's only a week until our big party to celebrate Independence Day. Next Wednesday on the 4th of July our yard will be full of people enjoying a real New England Lobster Bake. You want to know something? I can't wait. Let me elaborate......I can't wait to sit down at the table with my bag of steamers and lobsters, my serving of drawn better, a nice frosty draft beer and have at it.
Yes. I have lobsters on the brain. I haven't had any yet this year so I am nearly salivating at the thought.
One thing you should know about lobster bakes, when the lobsters come off they have the smokey goodness imparted from the seaweed (which they're baked in). Oh my, it is Good with a capital G.
If a lobster bake sounds like too much work, how about lobster dip? I posted my Smorgasbord Lobster Dip a while back, and thought some of you may have missed it. I made it up on the fly and it is a keeper.
It's downright decadent.
Keep in mind that my measurements are approximate (since I was 'winging it'), but you'll get the idea. Adjust as you see fit according to your own taste.
Smorgasbord Lobster Dip(so named because you'll want to put it on anything and everything)
1.5 - 2 cups of cooked lobster meat, chopped (not to small- you want some good sized chunks in there)
1 cup of low fat Hellman's mayonaise
1/2 low fat sour cream
1 8 oz block of low fat cream cheese- allow to soften at room temp for awhile
1/2 cup to 1 cup of crumbled feta
1/4- 1/2 cup of parmesan
sprinkle of red pepper flakes or cayenne
(no salt required, the cheese makes it salty enough)
Make some. Soon. You'll be the hit of the party.
Here's to summer and all that it brings, including our 4th of July Lobster Bake.
What are your plans for the 4th? Are you having close to 100 people over to your house like us? Watching fireworks? BBQing? Picnicing? Going to a parade? Do tell.
On another note, if you have an online shop, stop over to 'Trees. Hides.' for the link up that Shirley is hosting!
Ciao for now,