The sun is peeking out, at last, and next weekend is Memorial Day. These things, and a recipe for Lobster Dip in a NY Times article about a fancy foods shop on the Upper East Side have me thinking about summer foods.
I suppose the lobster dip is supposed to be reminiscent of lobster rolls. I’m afraid the recipe in the Times reminded me of reading about the blandness of WASP cooking in the Preppy Handbook oh-so-many years ago. Not only doesn’t the recipe have any spices, it has no mayonnaise!
I’ve come up with a recipe that is a cross between lobster salad for lobster rolls and Chesapeake Bay crab dip. If you imbibe, a well-chilled glass of sauvignon blanc or an icy G & T (served in one of these) would be great with this.
Atlantic Coast Lobster Dip
16 oz. cream cheese, at room temperature
1/2 cup Hellman’s mayonnaise
½ cup sour cream
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 tsp. lemon juice
1 teaspoon Old Bay Seasoning OR ¼ tsp. cayenne pepper
¼ teaspoon salt
¼ cup thinly sliced scallion
2 cups cooked Maine lobster meat, coarsely chopped
Blend first six ingredients using a food processor, blender, or mixer. Stir in scallions, reserving a few pinches of green rings to sprinkle on top. Fold in lobster meat.
Use as a dip with celery and sturdy ridged chips or as a spread on toasts.