Recipe and photo by Renee Kohlman
This is a great little recipe to have in your back pocket, and makes use of the smaller chunks of claw and knuckle meat. I like making it a day ahead, giving the flavours a chance to marry. Try this recipe with crabmeat too!
1 small onion, diced
3 cloves garlic, minced
3 Tbs (45 mL) olive oil
1 tsp dried tarragon or 1 Tbs fresh
1 tsp salt
½ tsp pepper
250 g cream cheese, softened at room temperature
½ cup (120 mL) sour cream
1 lemon, juice and zest
2 tsp (10 mL) Sriracha
½ cup fresh parsley, roughly chopped
¼ cup fresh chives, roughly chopped
250 g cooked lobster meat, roughly chopped
- In a small pan, heat the olive oil over medium high heat. Add the onions and garlic and sauté until golden. Stir in tarragon, pinches of salt and pepper. Cook 1 minute. Let cool.
- Place the onion mixture in the bowl of a food processor along with all other ingredients except lobster. Process until smooth. Add lobster and process until smooth, yet with a few chunks.
- Adjust seasonings. Scoop into serving dish. Refrigerate at least 3 hours before serving. Garnish with lemon and chives. Serve with assorted fresh vegetables and crostini.