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Monday, August 4, 2014

Lobster Phyllo Cups

If only I could just get through a blogpost without having a recipe-name dilemma.

Lobster Bites.  Sounds too painful.

Lobster Tid-Bits.  Huh?

Lobster Appetizers.  Generic, much?

I settled on Lobster Phyllo Cups.  Eh...but at least it's straightforward.

If I didn't use these phyllo cups, I would have served this cheesy concoction with pita chips or water crackers and simply called it Lobster Dip and avoided the whole what-should-I call-this-recipe dilemma.

Holy cow, I just looked at the picture I posted above and noticed that the box says FILLO shells!!! What kind of cockamamie spelling is that?

I am not going to change my recipe name.  I am not going to change it.


And I'm not going to waste any more of your time throwing a recipe-naming tantrum, not when you could be spending your time filling these phyllo/filo/fillo cups with a mixture of yummy, cheesy. lobster!


Today's Playlist
  • "It Goes On and On"... The Avett Brothers
  • "Sorry She's Mine"...The Small Faces
  • "Perfect Situation"...Weezer
  • "Welcome To the Black Parade"...My Chemical Romance
  • "Waiting"...Green Day
  • "Misery Business"...Paramore
  • "Sixteen Saltines"...Jack White


Lobster Phyllo Cups
Click for Printable Recipe
  • 8 oz. cream cheese
  • 12 oz. MILD cheddar cheese, shredded
  • 8 oz. sour cream
  • 1/2 cup diced mushrooms
  • 4 cloves crushed garlic
  • 1 teaspoon olive oil
  • 1/4 cup chopped chives
  • 8 oz. lobster meat, chopped into 1/2-inch pieces
  • 40 to 50 phyllo cups OR serve as a dip with pita chips, tortilla chips or water crackers


Gather your ingredients.

I used frozen lobster meat, because I've never been able to bring myself to tear a lobster limb from limb.  

However, fresh lobster tastes so much better than frozen!  If you've got the courage to dismember a lobster and pick it clean, you will be rewarded with a much tastier version of this recipe.  I applaud you!

Also, before we continue, I need to explain why I went the crock pot route for this recipe.

I was making these Lobster Phyllo cups to take to a party later in the day.  

Rather than spend time and attention melting the cheese/sour cream mixture on the stove top or in the microwave, I decided to let it slowly melt in the crock pot.

Which gave me the time to do other things.

Ahem.  I had a little bit of baking to do.  Almond Cookies,  Sea Salt Caramel Rice Krispy Treats, and Lemon Cookies were all invited to the party as well.

Okay, enough with the small talk.  Here's the lobster recipe!

Put the cream cheese, sour cream and shredded cheddar into a small (I used a 3-quart size) crock pot.

Stir to combine.  Heat on LOW for 2 hours.

OR

Place the cream cheese, sour cream and shredded cheddar into a large microwave bowl and heat on HIGH for one minute intervals, stirring after each minute until all the cheese is melted

OR

Place the cream cheese, sour cream and shredded cheddar into a saucepan and heat it over medium/low heat, stirring constantly.  This would be the method I am least likely to recommend, because unless you give it your undivided attention, chances are pretty good that this mixture will scorch on your stovetop.

While the cheese is melting, prep your other ingredients.  If you are making this using the crockpot method, you can either take a two-hour break at this time, or prep the following ingredients in advance and add them in two hours.

Gosh, I hope this is not confusing you!

I probably should have just left this as a slow cooker recipe, but I felt the need to give you options.  The bottom line is, melt the first three ingredients by any means necessary.  I will digress no more!

Prep the remaining ingredients:

Smash and peel the garlic.


Slice the mushrooms...

and then dice them.

Heat the olive oil over medium heat in a medium-size skillet and add the mushrooms.

Crush in the garlic.

Saute, stirring frequently, for about 5 minutes, until the mushrooms have softened and start to have a bit of color.  Remove from the heat and set aside.

Chop the chives.

If you are using the slow cooker, you can either do these preps in advance and add them in two hours when the cheese is ready, or take a two-hour break and do the prep and finish all at once.

Whether you use the crockpot, stovetop or microwave method to melt your cheese/sour cream:

Add the sautéed mushrooms and garlic to the hot cheese mixture.

Add the chives.

Stir to combine. 

If you're using frozen lobster, place it into a colander or strainer to drain the liquid.  After the lobster has drained, pat dry.

Place the lobster onto a cutting board...

and roughly chop it into 1/2-inch pieces.

Add the lobster into the warm cheese mixture.  If you're using a crockpot, you just want to continue to heat it to bring the lobster up to temperature--about 20 minutes should do it.

And if you've used the stovetop or microwave to melt your cheese, add the lobster and continue to heat for a couple of minutes until the lobster is brought up to temperature.


Heap the phyllo cups with the lobster/cheese mixture.

OR skip the phyllo cups and serve with tortilla or pita chips (or your favorite crackers) for dipping!



Enjoy!





4 comments:

  1. Yummo! Fran, since we have an abundance of Chesapeake Bay crabs here, but no fresh Lobster, do you think this recipe would also work with crabmeat?

    Lucky partygoers. Wish I was going to that party! :)

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    Replies
    1. YES! This is MARVELOUS with crab...and Chesapeake Bay crabs--how LUCKY are you!!! Can you tell that I am excited? This recipe is very versatile, don't be afraid to swap out. The only ingredient that shouldn't be played with is the cheddar; you should only use mild cheddar, because anything stronger will overwhelm the lobster (or crab!). Enjoy your crab dip and let me know how it turns out!!!

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  2. Forgot...clickable links to your marvelous printable recipes? You spoil us!

    ReplyDelete
    Replies
    1. Yeah, I finally figured out how to rig it up! Not a true recipe plug-in, but it works :)

      Delete

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