HOT LOBSTER AND CRAB DIP

Hot Lobster and Crab Dip

15

Minutes Prep Time

45

Minutes Cook Time

8

Servings

This recipe is a real treat to serve friends and family while you’re cheering for your favorite team. It’s elegant but easy to make so you can spend more time with the fans. They’ll be asking for more of this Lobster and Crab Dip. Watch as Chef Tony explains the process. The recipe is below.

INGREDIENTS

2 tablespoons unsalted butter
1 onion, chopped
3 (5oz.) lobster tails, meat removed & chopped
3 cups heavy cream
6 large egg yolks
1 cup grated Parmesan cheese
8 oz. crab claw meat
8 oz. lump crabmeat
Kosher salt and ground black pepper
¼ cup panko breadcrumbs

INSTRUCTIONS

1. Preheat oven to 325 degrees.

2. In a large sauté pan over high heat melt butter. Add onions and sauté until tender, about 8 minutes. Add lobster meat and cook 2 minutes. Remove pan from heat and cool.

3. Heat cream to a boil with lobster shells in a 3-quart sauce pot. Reduce heat to medium and simmer cream until reduced by half.

4. Whisk eggs in a large mixing bowl. Slowly add hot cream to eggs while whisking. Remove lobster shells and return cream mixture to pot. Over medium heat whisk, slowly adding parmesan cheese until mixture thickens, temperature should be 180°F. Remove from heat and season to taste with salt and pepper. Fold in crab meat and lobster mixture.

5. Grease a 13 x 9-inch casserole dish. Pour mixture casserole dish. Top with breadcrumbs and bake 15-25 minutes. Serve hot with crackers or bread.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.