Melt cream cheese over low heat very slowly.
Blend in all the ingredients except the lobster and Sauterne.
Mix well, never allowing to boil.
Add lobster and wine.
Mix and heat through. Transfer to a chafing dish.
Carefully control heat, as it will separate if it boils.
Serve with crackers or bread.
Recipe will feed several.
Chop lobster very fine.
Mash yolks only (reserve whites for salad or other recipe).
Add yolks to lobster.
Add remaining ingredients and blend well.
Serve on crackers or party rye, heated in broiler.
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
Mix cream cheese until smooth.
Add Worcestershire sauce, salt and mayo.
Gradually add liquid from lobster.
Mix until smooth. Add lobster and stir.
Melt margarine and gradually stir in cheese. Break lobster into pieces. Stir in wine and lobster.
Heat thoroughly and serve with chips or crackers.
Break up lobster and remove bones.
Mix all ingredients together and sprinkle with paprika.
Put in Corning Ware dish. Bake for 20 minutes in 350\u00b0 oven.
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.
Whip mayonnaise together with cream cheese and garlic powder. Mix well.
Fold lobster meat into mayo mixture; spread thinly into a buttered 9 x 10-inch glass or casserole dish.
Sprinkle almonds on top.
Bake at 350\u00b0 for 30 minutes.
Serve with crackers or toast rounds.
Whip mayonnaise and cream cheese together.
Add garlic powder and mix well.
Rinse lobster meat and pat dry.
Fold into mixture. Spread thinly into a buttered 7 x 10-inch baking dish.
Sprinkle with almonds.
Bake at 350\u00b0 for 30 minutes.
Serve with Triscuits.
In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving.
Soften the cream cheese, and cut the lobster meat into bite size pieces.
Stir all the ingredients together, adjusting the consistency with milk, as desired.
Place into an oven-proof dish and refrigerate for 2 hours.
Bake uncovered at 375F for 20 minutes or until bubbly.
Blend the chili sauce into the cream cheese.
Mix in the mayo, onion and horseradish.
Add the lobster carefully.
Chill until ready to serve.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with lemon slices.
hold of a few lobster bodies, swing past a good
elt the butter, add the lobster and season with salt. Cook
edium high heat.
Add lobster meat and crab meat and
o a boil.
Stir lobster tails and shrimp into the
auce. Process until smooth. Mix lobster, corn, and green onions in