The picking was done quickly and efficiently by my sons Peter & John. Experts at this point in their lives and knowing it's O.K. to sample the fare, they volunteered! That was fine with me because all traditions must eventually be passed down in families. Along with picking came Lobster Dip Cooking lessons.
Too bad we don't use the shells like my Mother's neighbor used to do. I have tried to find an easy way to make a Lobster gravy as she called it but no luck thus far. If anyone knows how, please let me know!
Fast forward, my old camera just couldn't do the cooking lesson segment any justice.
Recipe for Carlee's Christmas Lobster Dip
3 tbls. margarine (yes, we used it)
3 tbls. flour
1 1/2 ups of lowfat milk (you can make it richer if you'd like)
3 inch square block of Cheddar cheese, grated
Good shake of onion powder (isn't this how all good cooks measure?)
Good shake of garlic powder
2 tbls. of Heinz Chili Sauce
Worcestershire Sauce, a medium shake
2 tbls. Sherry Cooking Wine
2 lbs. of picked lobster meat!
Melt margarine slowly in large sauce pan and stir in the flour gradually. Add milk immediately but slowly as the mixture simmers, stirring constantly on very low heat. Add grated cheese, add a drop or two more milk if the sauce gets too thick too soon.
Add spices, when cheese has melted, add chili sauce a bit at a time - see above, the end product is not too red. (This even looks too colorful but that was just the lighting). Add the dash of Worcestershire, stir and stir! Add the Sherry....and finally the seafood.
Continue to simmer to reduce milk and let flavors mingle. Don't be afraid to add a drop of one ingredient or another after taste testing. Yes, taste it!!!!!! Then, before serving, let the dip cool a bit... we use our old electric warming dish that has been in the family for 40 years worth of Lobster Dip Service. This dish could probably make the dip itself on auto pilot.
Serve with plain Melba Toast.